Ingredients:
3 Large Cans Peeled Whole Tomatoes
1# Ground Turkey w/Carrots
(See recipie under carrots)
3 Carrots Peeled and chopped
3 White Potatoes Peeled and Cubed
3 Stalks Celery Chopped
2 Small Cans Kidney Beans and Broth
2 Small Cans Garbanzo Beans
1/2C Worcestrshire Sauce
3 Whole Bay Leaves
3 large sprigs of fresh Rosemary
1 Box Veggie Broth
3 Cans of water (use the empty tomato cans)
4 Cloves of Garlic
1 Large Onion Diced

Method:
1. In a large stock pot combine the water, tomatoes, worcestrshire sauce,
onions, garlic, and veggie broth.
2. Bring to a rolling boil.
3. Turn the heat down to simmer and add the potatoes, Ground Turkey,
Carrots, Celery, and both beans.
4. Add the Bay Leaves and Rosemany.
5. Stir to combine.
6. Cook for at least 1hr then stir to mix.
7. Cook another 1-3 hours, stirring occasionally, until liquid is reduced by
1/3 to 1/2. The whole tomatoes should have fallen apart. If not, smash
them with the back of a large spoon.
8. Remove Rosemary and Bay Leaves before serving.
9 Serve warm or hot.

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