Ingredients
8
8 servings
- •2 pounds ground turkey
- •12 baby carrots, finely chopped
- •1 medium onion, chopped
- •4 stalks celery, chopped
- •4 medium red potatoes, cut in 1-inch pieces
- •1 (15 ounce) can tomato sauce
- •1 (15 ounce) can whole peeled tomatoes, crushed
- •1 (15 ounce) can peas, undrained
- •1 (15 ounce) can green beans, drained and rinsed
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (15 ounce) can whole kernel corn, drained and rinsed
- •ground black pepper to taste
- •1 pinch seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend), or to taste
- •1 pinch ground thyme
- •1 bay leaf, or more to taste
- •1 cup water, or more to taste
Instructions
- Crumble turkey into a stockpot over medium-high heat. Cook and stir until evenly browned, crumbly, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
- Stir carrots, onion, and celery into the turkey; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, tomatoes, undrained peas, green beans, kidney beans, and corn. Season with pepper and seasoned salt. Stir until evenly distributed. Add thyme and bay leaf.
- Pour water into the pot and bring to a simmer. Cover and cook, stirring regularly and adding more water as needed, until potatoes are tender, about 1 hour.
Nutritional Facts
Per 8 servings
- Calories: 399
- Carbohydrate: 49g
- Fat: 10g
- Fiber: 11g
- Protein: 32g
- Sugar: 9g
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