Turkey & Veggie Soup

Matthew and I decided that we would make a soup for dinner tonight, so Katelynn and I went to the grocery store earlier today and picked up a few items. I tried to keep it on the healthy side, so instead of ground beef, we used ground turkey and a ton of veggies.

Make sure to have all of your ingredients out and ready before you start making your soup.

INGREDIENTS:

5 sticks of celery, diced

1/2 bag of baby carrots, diced

1 bag frozen whole kernal corn

3 cloves of garlic, minced

1 can chicken broth
2 cans Hunt's diced basil, garlic, & oregano tomatoes
3 cups Campbell's tomato juice
1 can dark red kindney beans, strained & rinsed
1 tbsp salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 lb. 85/15 ground turkey

Celery and baby carrots should be cleaned, diced into small pieces, and put into a large pot. Add the corn, chicken broth, tomatoes, tomato juice, salt, cayenne pepper, and black pepper, the garlic should be minced. The beans should be strained, rinsed, and added to the pot as well. Brown the ground turkey in a skillet, strain, and add to the soup.Set the stove to a medium low heat, cover, and let cook for about two hours, stirring occasionally.