Come back to this recipe again and again: It’s the perfect one-pot dinner! Raid your fridge and use up whatever you have! This soup tastes great with all sorts of veggies.
- 2 tbsp. olive oil
- 1 1/2 lb. ground turkey
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 14.5-ounce can whole peeled tomatoes, crushed by hand
- 2 c. low-sodium chicken broth, plus more as needed
- 1 heaping tablespoon tomato paste
- 1 tsp. dried parsley
- 1/4 tsp. ground oregano
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 tsp. black pepper, plus more to taste
- Pinch of cayenne pepper
- 2 carrots, peeled and sliced
- 2 large red potatoes, cut into 1-inch chunks
- 1 large red bell pepper, chopped
- 8 oz. green beans, cut into pieces
- Heat the olive oil in a large Dutch oven over high heat. Add the turkey, onion, and garlic and cook, stirring, until the turkey is browned, about 8 minutes.
- Add the tomatoes and their juices, the chicken broth, tomato paste, parsley, oregano, salt, black pepper, and cayenne. Stir to combine.
- Throw in the carrots, potatoes, and bell pepper. Stir everything together, then bring the mixture to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the potatoes are almost tender, 10 to 15 minutes.
- Stir in the green beans, cover, and cook until the beans are crisp-tender and the potatoes are tender but not mushy another 4 or 5 minutes. If the soup is too thick for your taste, just splash in more broth until it’s the consistency you like. Season to taste before serving.
Yield: 6 servings