Turkey Burger Soup

from
"The Pioneer Woman Magazine", Fall 2018, p 70

Prep time: 25 minutes
Total time: 50 minutes
Makes: 6 servings... eh, maybe

Ingredients:
2 T  olive oil
1 1/2 pounds ground turkey
1 small onion, diced
2 cloves garlic, minced
1 14.5-ounce can whole peeled tomatoes, crushed by hand
2 cups low-sodium chicken brother, plus more as needed
1 heaping tablespoon tomato paste
1 t dried parsley
1/4 t ground oregano
1/2 t kosher salt, plus more to taste
1/4 t 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 ounces green beans, cut into pieces


Directions:

1. 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.
2. Add the tomatoes and their juices, the chicken brother, tomato paste, parsley, oregano, salt, black pepper and cayenne.  Stir to combine.
3. 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 - 15 minutes.
4. 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 brother until it's the consistency you like.  Season to taste before serving.

Virginia made this dish for family dinner on October 21, 2018.  She made it delicious even with a few adjustments for substituting ingredients.  We would have liked a little bit more though for our family of 5.  She didn't add a lot of liquid and maybe that would have filled it out a bit more if she had, but still, we will be increasing the recipe next time.