Budget savings time with Turkey soup/stew

As sticker shock hits us all, here's one of many solutions. This one is meant to be started on the stovetop (faster) then rotated to a crockpot to keep for days. It looks complex because of all the options but was designed to throw together in minutes. All cans are undrained and not rinsed and all spices are dry.

This simple recipe gains its heart from multiple spices and long simmering on the stove top. Assemble and simmer for 2-3 hours.

• 1.5 lb Turkey thigh, bone in
• 16 oz Can Diced tomatoes (roasted)
• 28 oz Can diced tomatoes
• 2 ea Boxes chicken broth
• 1 ea Can black beans
• 1 ea Can white beans
• 1 ea Stick diced celery
• 2 ea Thin sliced carrots
• 1 ea Can veg-all (mixed veggies)
• 1/2 tb olive oil (or more)
• 1 tb Oregano
• 1 tb Basil
• 1/2 tb Thyme
• 2 ts Black ground pepper
• 1 ts Ground cumin
• 1 ts Garlic powder
• 2 tb Toasted dried onion
• 1 tb Turmeric (mostly for color, optional)
• 1 ts Peruvian Chile lime spice (or medium Chile Powder)

Feel free to substitute along here. You could use all fresh chopped vegetables if desired or skip carrots/celery and use 2 cans of vegetables. 1 can of corn works well too instead of mixed. Red kidney beans work well.

Using sales in my area (admittedly, we are reputed to be a bit cheaper) this is $5.50 Turkey thigh at 2.99lb. Chicken stock boxes are $1.50ea and the cans average 75cents each for $4.50. I buy my spices in bulk and this is estimated to be 35cents worth. $13.35 total, 14 LARGE servings at 95cents per serving.

To assemble, just open and add all the cans (no rinsing or draining as you want the nutrition in the can water). The added celery and carrots are optional if pressed for time.

The Turkey can be cut up leftovers but try to use as much dark meat as you can. I use a defrosted package of 2 Turkey thighs with the skin pulled off. If you are good with a knife, debone then cut the thighs to hearth chunks but if not, cook with bone in then after about 2 hours, you can lift them out and fork-shred off the meat and add meat back in to finish.

The only salt in the recipe comes from chicken broth and such as is natural to the foods. It's about 40mg per 1/2 cup serving as all the products are 'no salt added' or reduced salt. Here, those of us with no low-salt needs, add salt to taste at serving time but the herb mix reduces the need for added salt. It's also a low-calorie dish running about 115 calories a cup. It assembles (can only version) in 5 minutes or less.

Cooking: Recommend stove top for initial 2-3 hours as crockpot trials were not as good. The crockpot is however outstanding at holding leftovers for up to 3 days. The dark meat excels long term while breast meat will lose taste after a day.

Serve with biscuits or hot bread for sopping up all that lovely soup!

Suggestions to make it better will be appreciated!