Turkey Bean Soup

This hearty yet healthy soup is actually an old favorite at our house. Sage asks for it often and we like it regardless of the weather.

I found it years ago on allrecipes.com, but other than the ground turkey and cannellini beans, I've totally changed quanities and added or deleted ingredients. I don't ever measure the spices, so I've included the orginal quanties as a guideline, but I'm sure I use way more. You can easily change up the ingredients to suit what you have on hand. Other than the accompaniment of crackers or crusty bread for dipping, for us this a filling meal in itself.

1 (4.5 oz.) pkg of long grain & wild rice with seasoning (I use Mahatma)

olive oil

1 1/2 cups assorted bell peppers, chopped small

2 ribs of celery, chopped (I rarely have this on hand, so I use a few pinches of celery seed)

1 lb. ground turkey

1/2 med. onion, chopped

2 cups chicken broth

1 small can of corn (or 1 cup frozen)

1 (15 oz.) can cannellini beans, rinced and drained

1 (14.5) can tomatoes with mild green chilies

1 tsp dried oregano

1 tsp ground cumin

1 tsp chili powder

salt to taste

.

1. Cook rice according to package.

2. In dutch oven, heat just enough oil to saute peppers. Cook peppers (and celery if using) for 5 minutes. Add ground turkey and onion, and cook until meat is no longer pink. Drain fat.

3. To pan, add broth, tomatoes, corn, beans, and spices (including celery seed if using.) Bring to a boil.

4. reduce heat, cover and simmer for 15 minutes or until vegetables are to desired tenderness and soup is heated through.

5. Stir in prepared rice.

6. Allow to cool slightly before serving, which enhances the flavor.