Turkey bean soup

Want to enjoy your turkey today, tomorrow — and the day after that? Swap in your leftovers in this turkey bean soup recipe, and you'll have easy, tasty meals readily available throughout the week. It's the perfect way to get your veggies in while enjoying comforting holiday flavors for days to come. Now that's something to be thankful for!

Ingredients

• 1 pounds turkey, lean ground
  breast meat
• 2 medium onion(s)
  chopped
• 2 stalk(s) celery
  chopped
• 1 clove(s) garlic
  minced
• 1/4 cup(s) ketchup
• 1 can(s) tomatoes, diced, no salt added
  (14.5 ounces)

• 3 piece(s) bouillon, chicken, low-sodium
• 7 cup(s) water
• 1 1/2 teaspoon basil, dried
  crushed
• 1/4 teaspoon pepper, black ground
• 2 cup(s) cabbage
  shredded
• 1 can(s) beans, cannellini, no-salt-added
  drained, (15 ounces)

Instructions

Serves 4
In a large saucepan, cook the ground turkey, onion, celery and garlic until the vegetables are softened and the turkey is cooked.
Drain off the fat and add the ketchup, tomatoes, bouillon, water, basil, pepper, cabbage and beans.
Bring to a boil and reduce heat. Cover and simmer for 30 minutes.
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