6 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)

"The mild cheese complements this slightly spicy soup." -Tara Bennett, Raleigh, NC

How to Make It

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, garlic, and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble. Add 3 cups water and remaining ingredients except cheese; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Discard bay leaves. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 1 tablespoon cheese.

Ratings & Reviews

noelle71's Review

April 20, 2013

Mbradley12's Review

May 14, 2011
This is a no-fail soup. Because my husband likes tasty, but not too spicy, I omit the chili powder. There's enough chili flavor in the diced tomatoes with chili.

LindaBA's Review

February 26, 2010
Fantastic. My family requests this a lot. Love the vegetables. It's hard to get them to eat anything with this amount and variety of vegetables. Taste combination keeps it from being bland. Serve it with cheese cornbread and fresh cilantro.

nokids77's Review

November 15, 2008
In one word, boring. I doubled the cumin and chili powder and this still had almost no flavor. I used low sodium beef broth instead of the water and beef bouillon. I used peas instead of green beans (that's what I had in the house). I simmered it on very low heat for a couple of hours, and it smelled SO good! I was so excited to try it, and then very disappointed when I did. I don't know what could have given this more flavor. I know I won't be making it again.