2cupsgreen beans - fresh, broken or cut into ¾-inch pieces
2quartschicken - good quality
2cupscrushed tomatoes - canned or homemade roasted and pureed tomatoes from the garden
1-2cupscorn - fresh or frozen
½teaspoonground black pepper - freshly ground
1-2teaspoonslemon juice - fresh or bottled, or to taste
Instructions
In a heavy-bottomed stockpot, heat the olive oil over medium-low heat. Once hot, add the ground turkey and let it brown. Use a wooden spoon to break it up, and continue cooking until no longer pink.
Add the garlic, onions and a little bit of salt once the turkey is cooked through. Sweat until they begin to soften, about 7 to 8 minutes.
Add a small amount of chicken broth to the pot. Using your spoon or spatula, scrape up any brown bits from the bottom of the pan.
Mix in the carrots, potatoes, and green beans and cook for 4 to 5 more minutes, stirring occasionally.
Add the rest of the stock and cook in high heat. Once the soup is simmering, add in the corn kernels, tomatoes and pepper.
At this point, you need to reduce the heat to low, cover your pot, and cook until the vegetables are tender about 30 minutes. Remove from heat and add the lemon juice—season with salt and pepper, other herbs, or chicken bouillon. Serve immediately.