Turkey Breast Mushroom Stew

Turkey Breast Mushroom Stew

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Course: Appetizer, Dinner, Soup
Cuisine: American
Keyword: Chickien Soup, Mushroom, Turkey Soup
Prep Time: 15minutes
Cook Time: 1hour15minutes
Servings: 8Servings
Calories: 200kcal

Ingredients

  • 1 tbsp Olive oil
  • 1 lb Extra lean ground turkey breast
  • 2 cloves Garlic minced
  • 1 Lg Onion chopped
  • 1/4 tsp Crushed red pepper flakes
  • 3 tsp Italian seasoning divided
  • 1/2 tsp Fresh ground pepper I prefer 4 pepper blend
  • 3 28oz cans Diced tomatoes no salt added
  • 1 15oz can Pinto beans rinsed
  • 1 tsp Franks red hot
  • 1 small Zucchini sliced
  • 12 oz Fresh Mushrooms sliced

Instructions

  • Heat oil in a skillet over medium heat. Cook the turkey until evenly brown, stirring with a spoon to separate.
    1 tbsp Olive oil, 1 lb Extra lean ground turkey breast
  • Add the garlic, onion and red pepper, and cook for 3 minutes
    2 cloves Garlic, 1 Lg Onion, 1/4 tsp Crushed red pepper flakes
  • Add crushed red pepper, 2 tsp. Italian seasoning and freshly ground 4 pepper blend. Cook for 8 minutes, then transfer to a large pot.
    3 tsp Italian seasoning, 1/2 tsp Fresh ground pepper
  • Add the tomatoes, beans and hot sauce. Stir in zucchini and mushrooms. Bring to a simmer and add remaining Italian seasoning, then reduce to low heat. Simmer for 1 hour, stirring occasionally.
    3 28oz cans Diced tomatoes, 1 15oz can Pinto beans, 1 small Zucchini, 12 oz Fresh Mushrooms, 1 tsp Franks red hot

Nutrition

Serving: 1cup | Calories: 200kcal | Carbohydrates: 24g | Protein: 11g | Fat: 6g