Turkey Vegetable Soup

Folks, it's been a cold winter, but I've got a great recipe for you! This homemade turkey vegetable soup is perfect for a night in. Serve this up and snuggle up by a nice fire with a good movie and you won't regret not going out!

Ingredients:

• 2 pounds ground turkey (85% lean works well)
• 10-12 baby carrots, diced
• 4 celery ribs, chopped
• 1 onion, chopped
• 4 red potatoes, cut into 1-inch pieces
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can whole tomatoes, crushed
• 1 (15 ounce) can peas, undrained
• 1 (15 ounce) can green beans, drained and rinsed
• 1 (15 ounce) can of kidney beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained and rinsed
• Ground black pepper to taste
• Morton nature’s seasoning to taste
• Pinch ground thyme
• 1 bay leaf, or more to taste
• 1-2 cups of water, as needed

Directions:

1. Crumble ground turkey into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
2. Stir carrots, celery, and onion into the ground turkey; cook and stir until vegetables are soft, about 5 minutes.
3. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, kidney beans and green beans to the pot; season with black pepper and seasoning. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1-2 cups water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
4. Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.
5. Serve and enjoy!!