Turkey Chili-Style Soup with White Beans, Peppers & Bread Crumbs

Directions

1. Wash and dry all fresh produce.
2. Seed and finely dice the bell peppers, then place them in a medium bowl.
3. Heat a medium saucepan over medium heat.
4. Dice the celery and add it to the peppers in the bowl.
5. When the pan is hot, drizzle in a little oil, crumble in the turkey with the spices, and cook until browned and crumbly, about 4–5 minutes.
6. Drain and rinse the beans, letting them drain while everything else cooks.
7. Add the peppers and celery to the pan; cook, stirring occasionally, until the vegetables soften, about 3–4 minutes.
8. Stir in the beans, broth, tomatoes, and hot sauce; bring to a boil, then reduce to a simmer and cook until the beans are tender, about 10 minutes.
9. In another skillet, toast the bread crumbs over medium heat until golden, 3–4 minutes, then toss with the minced parsley.
10. Remove the soup from the heat and ladle into bowls; top with the parsley crumbs and serve.
11. Note: adjust seasoning with salt and pepper to taste as needed.