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Helen's Turkey-Chili Soup | |||||||||||||
Course : Soups Serves: 8 |
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Ingredients:
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Preparation / Directions:In 5 quart Dutch-oven heat 1-1/2 teaspoon oil over medium high heat. Brown the ground turkey; remove. Heat remaining oil over medium-high heat. Add onion and celery; cook until tender, 8-10 minutes. Add next 6 ingredients and 2 cups beef broth. Bring to a boil; cover and simmer, 30 minutes. To chili add kidney beans and 2 more cups of beef broth. Bring to a boil and simmer 10 minutes. Serve.
(This probably could be put into a Crockpot for 8 hours on low, adding the kidney beans in the last hour of cooking)
Makes about 17 cups.
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Nutritional Information:312 Calories (kcal); 7g Total Fat; (20% calories from fat); 27g Protein; 36g Carbohydrate; 45mg Cholesterol; 1125mg Sodium | |||||||||||||