One-Pot Turkey, Cauliflower & Bean Soup

🥘 Ingredients

• Black Beans
  2 unit
• Black Pepper
• Blue Corn Tortilla Chips
  3 oz
• Cauliflower Florets (cut into bite-size pieces)
  20 oz
• Cilantro
  ¼ oz
• Cooking Oil
  2 tsp
• Ground Turkey
  20 oz
• Long Green Pepper (finely diced)
  2
• Mexican Spice Blend
  2 tbsp
• Onion (diced)
  1
• Salt
• Southwest Spice Blend
  2 tbsp
• Tex-Mex Paste
  2 unit
• Tomato (diced into ½-inch pieces)
  2
• Tomato Paste
  2 unit
• Veggie Stock Concentrate
  2 unit

🍳 Cookware

• medium pot

1. 

   1

   Wash and dry all produce. Halve, peel, and dice Onion . Core, deseed, and finely dice Long Green Pepper . Dice Tomato . Cut Cauliflower Florets .

   Onion: 1 (diced), Long Green Pepper: 2 (finely diced), Tomato: 2 (diced into ½-inch pieces), Cauliflower Florets: 20 oz (cut into bite-size pieces)
2. 

   2

   Heat a drizzle of Cooking Oil in a medium pot over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. Add another drizzle of oil. Stir in Southwest Spice Blend , Mexican Spice Blend , diced tomato, and Tomato Paste ; cook, stirring, until fragrant, 1 minute. Once veggies are slightly softened, 2-3 minutes, add beef or Ground Turkey to pot. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Cook through the rest of the step as instructed.

   Cooking Oil: 2 tsp, Southwest Spice Blend: 2 tbsp, Mexican Spice Blend: 2 tbsp, Tomato Paste: 2 unit, Ground Turkey: 20 oz
3. 

   3

   Stir Black Beans and their liquid, cauliflower, Tex-Mex Paste , Veggie Stock Concentrate , and 1½ cups water (2½ cups for 4 servings) into pot with veggies. Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is tender and soup has thickened slightly, 10-12 minutes. TIP: If soup isn't thick enough, cook until it reaches desired consistency. If soup seems too thick, add a splash more water. Taste and season with Salt (we used 1½ tsp; 2½ tsp for 4 servings) and Black Pepper .

   Black Beans: 2 unit, Tex-Mex Paste: 2 unit, Veggie Stock Concentrate: 2 unit, Salt, Black Pepper
4. 

   4

   Pick Cilantro leaves from stems. Divide soup between bowls and sprinkle with cilantro. Serve with Blue Corn Tortilla Chips on the side. Ground Turkey is fully cooked when internal temperature reaches 165 degrees.

   Cilantro: ¼ oz, Blue Corn Tortilla Chips: 3 oz