At times like these, there are going to be moments when you need to cook something but aren’t able to go to the store. That’s why I love this recipe for Kitchen Sink Soup, because you likely have everything already on hand, it’s hearty and delicious, and it cooks up fairly quickly. Plus it makes a good sized batch and the leftovers taste even better the next day.

PREP: 5 minutes
COOK: 45 minutes

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1/2 large onion, diced
• 1 red bell pepper, diced
• 1 pound ground turkey
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce (about 5 good shakes)
• 1 packet chili mix
• 1 15-ounce can yellow corn
• 1 15-ounce can black beans
• 1 15-ounce can pinto beans
• 1 15-ounce can Great Northern beans
• 1 15-ounce can diced tomatoes
• 1 10-ounce can diced tomatoes with chopped green chilies
• 1 4.5-ounce can chopped green chilies
• Salt and pepper to taste
• Grated Mexican blend cheese, optional

DIRECTIONS

1. In a large Dutch Oven heat 1 tablespoon extra-virgin olive oil over medium heat. Add diced onion and red bell pepper; sauté until softened, about 5 minutes.
2. Add 1 pound ground turkey and brown, using a spoon to break meat into crumbles. Add three cloves of minced garlic and cook for about another minute. Add 5 good shakes of Worcestershire sauce, about 1 tablespoon. Add packet of chili mix, stir until everything is combined.
3. Add in corn, black beans, pinto beans, Great Northern beans, diced tomatoes, 1 can diced tomatoes with green chilies (such as Ro*tel, and 1 can chopped green chilies. There’s no need to drain any of the cans, just pour everything into the pot. Stir to combine, bring to a boil. Reduce heat to low and simmer for 30 minutes.
4. Add salt and pepper to taste. Stir in grated Mexican cheese blend to thicken and serve.

TIP: You can also add a 1/2 cup of elbow macaroni if desired to stretch this meal a bit. It is also great served with corn chips or our homemade Skillet Cornbread.

YIELD: 8 servings