This soup is so great for a slow cooker—just brown the onions and meat before adding the other ingredients and cooking on high for 4 hours or low for 6 hours. Or if making traditionally, follow the instructions below. Great additions to the soup include cooked quinoa, avocado, whole milk sour cream, cheese, lime wedges, green onions or organic corn chips. To make this as a vegetarian dish, just leave out the meat. This is also great one for a crowd, served with a toppings bar.
1can baked beanswith liquid drained off (look for baked beans without corn syrup)
1red pepperchopped
1 28ozcan whole peeled tomatoes
2cupsorganic chicken stock
½teaspooneach of cuminchili powder and oregano
1teaspoonsea salt
1teaspoonpepper
Instructions
Heat a large skillet over medium heat. Add the onions and sauté until translucent, stirring as you go. When done, remove from the pan, turn up the heat to medium-high, and brown the turkey.
When done, add all other ingredients and spices to the pot and let cook together for 5-7 minutes. When ready to serve, scoop into bowls and add any extra toppings you’d like.