Three Bean Turkey Soup

9 servings

• 1 cup dried red kidney beans
• 1 cup dried Great Northern beans
• 1 cup dried black beans
• 8 1/2 cups water
• 2 14 oz. cans canned tomatoes,
     no-salt-added, undrained and
     coarsely chopped
• 8 fl. ounces canned tomato sauce,
     no salt added, (1 can)
• 1 1/2 cups carrots, sliced (2 medium)
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon chicken bouillon, granules
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
•    vegetable cooking spray
• 1 pound ground boneless
     skinless turkey breast
• 1 cup chopped onions
• 3/4 cup chopped green bell pepper
• 4 cloves minced garlic

Combine beans and water in pressure cooker; cook 30 minutes. Transfer 1/3 cup drained beans to small bowl; mash beans with a fork to a paste and return to cooked beans and liquid. Also add to beans; tomatoes, tomato sauce, carrots, oregano, thyme, bouillon granules, salt and pepper. Set aside.

Coat a 6 Qt dutch oven with vegetable cooking spray; place over medium-high heat until hot. Add ground turkey, onions, green pepper and garlic; cook until turkey is browned and onion is tender; stirring frequently to crumble turkey. Drain turkey mixture, and pat dry with paper towels. Wipe drippings from pan with a paper towel.

Return turkey mixture to dutch oven. Add bean mixture; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.

Bon appetit!