Eat– for Good Health

If you have turkey left over from Christmas dinner, freeze turkey and broth for  Spicy Turkey Vegetable Soup that you can make a few days later. Turkey Jook & Recipe by Champuru

Ingredients serve 6

  • 1  cup  finely chopped celery (about 2 stalks)
  • 1/2  cup  finely chopped onion
  • 1/2  teaspoons  bottled minced garlic
  • 1 1/2  pounds  ground turkey breast
  • 3  cups  water
  • 1  cup  penny-slices carrot (about 2 large)
  • 1/2  cup  frozen French-cut green beans
  • 1/2  cup  frozen whole-kernel corn
  • 1 1/2  teaspoons  ground cumin
  • 1  teaspoon  chili powder
  • 2  bay leaves
  • 2  beef-flavored dry bouillon cubes, chopped
  • 1  (15-ounce) can kidney beans, rinsed and drained
  • 1  (14.5-ounce) can diced tomatoes and green chiles, undrained
  • 6  tablespoons  shredded Monterey Jack cheese

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, garlic, and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble. Add 3 cups water and remaining ingredients except cheese; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Discard bay leaves. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 1 tablespoon cheese.

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