Recipe Help:- Turkey and Bean Soup Please?

ThankyouRecipe Help:- Turkey and Bean Soup Please?
here are three different recipes hope i help!!:











1)INGREDIENTS


* 1 pound ground turkey


* 1 cup chopped onion


* 1 cup chopped celery


* 1 tablespoon olive oil


* 1 (49.5 fluid ounce) can chicken broth


* 2 cups frozen corn


* 1 (15 ounce) can cannellini or white kidney beans, rinsed and drained


* 1 cup frozen lima beans


* 1 (4 ounce) can chopped green chilies


* 1 teaspoon dried oregano


* 1 teaspoon ground cumin


* 1 teaspoon chili powder


* 1/2 teaspoon salt


* Shredded Cheddar cheese


DIRECTIONS


1. In a oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chilies, oregano, cumin, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve with cheese if desired.














2) Ingredients





* 3 cups dry beans (I used a combo of chick peas and navy beans but I鈥檓 sure any beans you like would be great)


* water for soaking and cooking


* 2-3 parsley sprigs


* 1 large onion, one half left whole and the other half chopped


* 4 carrots, chopped


* 4 celery stalks with leaves, 1 left whole and 3 chopped


* 1 red bell pepper, chopped


* 4 cloves garlic, chopped


* 1 tablespoon olive oil


* 3 tablespoons chicken base


* 5 ounces frozen chopped spinach


* 2-3 cups smoked turkey breast, chopped


* salt and pepper








Directions





1. Quick soak beans: put dry beans (picked through) in pan with 10-12 cups water. Bring up to boil and simmer for 3-4 minutes. Remove from heat and let sit, covered for 2 hours. Drain and rinse beans, and discard soaking water.


2. Put beans back in pot and add 12 cups fresh water, the unchopped onion half, whole celery stalk, and parsley. Bring up to a simmer and cook for about 2 hours, until beans are tender. Remove vegetables and discard.


3. While beans are cooking, saut茅 onions, carrots and celery in olive oil until celery and onions are translucent but not brown. Add garlic and red pepper and saut茅 for 2 more minutes.


4. Add these vegetables to bean mixture along with chicken base. Simmer for about 30 minutes, then add chopped turkey and spinach. Heat through, correct seasonings with salt and pepper and serve hot.








3)Ingredients





* 1 1 pound turkey breast chopped into cubes


* 1 green pepper, chopped


* 3 medium carrots, chopped


* 1 medium onion, chopped


* 1.5 litres chicken stock


* 1 28 oz can diced tomatoes


* 1 cup tomato sauce


* 1 can white kidney beans, drained


* 2 bay leaves


* 1/2 tbsp oregano


* 1/2 tbsp basil


* 1 tsp thyme


* 1 tsp cumin


* 1 tsp chili powder


* 2 cloves garlic, minced


* 1/2 cup barley or quinoa


* salt and pepper to taste








Directions





1. Saute vegetables and turkey in 1 tbsp olive oil until turkey is no longer pink.


2. Put all ingredients in large stockpot and simmer for 1.5 hours.


3. Remove bay leaves and serve.








best anser please!Recipe Help:- Turkey and Bean Soup Please?
Yes, here is a yummy one ...... = )





Turkey %26amp; Bean Enchiladas





Tomatillo Salsa:


1/2 pound fresh tomatillos (about 9), papery husks removed, coarsely chopped, or one 18-ounce can, drained and coarsely chopped


1 small onion, coarsely chopped


1 clove garlic, peeled and halved


1 jalapeno pepper, seeded and quartered


2 tablespoons chopped fresh cilantro


Salt %26amp; freshly ground pepper to taste





Enchiladas:


1/2 pound ground turkey


Salt %26amp; freshly ground pepper to taste


2 teaspoons canola oil


1 onion, chopped


1 green bell pepper, seeded and chopped


3 cloves garlic, finely chopped


2-3 jalapeno peppers, seeded and finely chopped


1 tablespoon ground cumin


1 tablespoon chili powder


2 teaspoons dried oregano


1/4 teaspoon ground cinnamon


1 15-ounce can pinto beans, rinsed


2/3 cup reduced-sodium chicken broth


1/2 lb. fresh tomatillos (about 9), papery husks removed, finely chopped, or one 18-oz. can, drained and finely chopped


1/4 cup fresh cilantro chopped


8 corn tortillas


1/2 cup grated sharp cheddar cheese


1 cup prepared tomato salsa (optional)


1/2 cup reduced-fat sour cream (optional)








To make tomatillo salsa: Combine tomatillos, onion, garlic and jalapeno in a food processor. Using an on/off motion, pulse until smooth. Stir in cilantro and season with salt and pepper.





To make enchiladas: Preheat oven to 450掳F. Coat an 8-by-11-inch baking dish with nonstick cooking spray. Place turkey in a large nonstick skillet over medium-high heat and cook, stirring to break up meat, until no longer pink. Season with salt and pepper. Drain in a colander. Wipe out the pan with paper towels.





Add oil to the pan and heat over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapenos, cumin, chili powder, oregano, and cinnamon; cook, stirring, for 2 to 3 minutes more. Mash beans coarsely and add to the pan, along with broth, tomatillos and the cooked turkey. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cilantro and season with salt and pepper.





To assemble enchiladas: Soften a tortilla by heating it directly on a stovetop burner for about 30 seconds, turning frequently. Spoon about 1/2 cup of the turkey-and-bean filling down the center of the softened tortilla. Roll up and place seam-side-down in the prepared baking dish. Repeat these steps with the remaining tortillas and filling. Spoon the tomatillo salsa over the enchiladas and sprinkle with cheese. Bake until heated through, about 10 minutes. Serve with tomato salsa and sour cream, if desired.