Quick and Easy Turkey Vegetable Soup

Ingredients

• 2  bay leaves 
• 2  beef-flavored bouillon cubes dry chopped
• 1.5 teaspoons bottled garlic minced
• 15 ounce kidney beans rinsed drained canned
• 14.5 ounce canned tomatoes diced green undrained canned
• 1 cup carrots sliced ( 2 large)
• 1 cup celery finely chopped ( 2 stalks)
• 1 teaspoon chili powder 
• 0.5 cup whole-kernel corn frozen
• 0.5 cup french-cut green beans frozen
• 1.5 teaspoons ground cumin 
• 1.5 pounds ground turkey breast 
• 6 tablespoons monterrey jack cheese shredded
• 0.5 cup onion finely chopped
• 3 cups water 

Equipment

• bowl
• frying pan
• ladle
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add celery, onion, garlic, and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble.
3. 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.