Serves: 6-8

Prep: 15 minutes

Cook: 45 minutes

Ingredients:

2 Tbsp Olive Oil

1 Onion, chopped

1 Garlic Clove, minced

4 Carrots, peeled and chopped

4 Celery, chopped

1 1/2 cups Potatoes, peeled and chopped (about 2-3 russet potatoes)

1 14.5 oz can Diced Tomatoes

1 1/2 cups Turkey, chopped

3 Bay Leaves

2 tsp Lemon Pepper

6 cups Turkey Stock (substitute: chicken stock)

1 can Cannelloni Beans

Salt and Pepper, to taste

Directions: 

Place large pot over a medium high heat and drizzle in olive oil. Add onions and garlic to the pan and cook for 2 minutes. Stir in carrots and celery and cook for an additional 4 minutes. To the pot add the potatoes, diced tomatoes, turkey, bay leaves, lemon pepper, turkey stock and cannelloni beans, stir together and raise the heat to high and bring to a boil. 

Once soup has boiled reduce the heat to a medium low and cook for an additional 30 minutes. Taste soup and add salt and pepper according to taste. Enjoy!