Step 1: Ingredients.
1 pound plus package ground turkey.
1 can 26 ounce cheap spaghetti sauce (usually make my own from scratch)
1 can 29 ounce mixed vegetables
1 each green, yellow, and red peppers (just what ever is available).
several cloves garlic
1/2 to 1 full onion
1 small can mushrooms
2 cup leftover kidney beans, rice, or whatever other starchy beans. (I will use cooked lentils)
2 tablespoons homemade pancake syrup.
Secret ingredient: handfull of shreadded cheddar or mozzarella cheese.
Step 2: Meat preparation.
In a large pan, brown turkey meat. That way you can control how much fat goes into the stew.
pulverize onion, garlic, and peppers. add to turky once browned. Removed meat to a heat safe container. Cover adn set aside for now.
Step 3: Bellpeppers.
Boil some ellpeppers as it make them a bit more ready for the stew. IWe always make extra so that they can be used with fajitas and or tacos.
Step 4: Vegetable mix.
We like to precook vegetables like the carrots and the onions for freezing and then they can be used as needed. They last longer that way. You can dump then directly in the soup frozen as they will thaw pretty quick.
Add the mixed vegetables, spaghetti sauce (same homemade sauce as we use with pasta), homemade pancake syrup, and mushrooms (canned is fine. Mix completely. You may want to add 1 to 2 cups of water to thin it out.
Turn up heat till mixture is boiling for at least several minutes. Everything should already be cooked. Cut off heat and leave pot on stove for a good while it is still very warm. All the flavors will have a chance to meld. Tastes even better reheated after being overnight in the fridge and then reheated.