Ground Turkey and Red Potato Veggie Soup Recipe

Combine chicken broth water zucchini corn carrots potatoes celery peas and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender about 10 minutes.

Heat oil in a skillet over medium-high heat. Add turkey; cook and stir breaking it up into small pieces until browned 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt cumin coriander and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt tomato paste and bay leaves. Reduce heat to low and simmer soup until vegetables are soft about 1 hour.

Stir rice into the soup; simmer until tender about 15 minutes more. Portion soup into bowls and top each with cilantro.