# Components:
→ Meats
01 - 2 cups cooked turkey breast, shredded or diced
→ Vegetables
02 - 1 large onion, diced
03 - 2 celery stalks, sliced
04 - 2 carrots, peeled and sliced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 3 cloves garlic, minced
08 - 1 zucchini, diced
09 - 1 can (14.5 ounces) diced tomatoes, with juice
→ Broth & Legumes
10 - 6 cups low-sodium chicken or turkey broth
11 - 1 can (15 ounces) kidney beans, drained and rinsed
→ Spices & Herbs
12 - 2 teaspoons Cajun seasoning
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon black pepper
17 - 1/2 teaspoon salt
18 - 1 bay leaf
→ Optional Garnish
19 - 2 tablespoons fresh parsley, chopped
20 - Hot sauce, to taste
# Preparation steps:
01 - Heat a large pot over medium heat and add a small amount of oil. Sauté the onion, celery, and carrots for 3 to 4 minutes until translucent and slightly softened.
02 - Incorporate both the red and green bell peppers along with minced garlic. Cook for an additional 2 minutes until the vegetables are aromatic.
03 - Mix in Cajun seasoning, smoked paprika, thyme, oregano, black pepper, and salt. Stir for 1 minute to activate the spices.
04 - Add the diced tomatoes with their juice, broth, bay leaf, and kidney beans. Increase the heat and bring the mixture to a gentle boil.
05 - Reduce the heat to maintain a simmer. Stir in the diced zucchini and cooked turkey. Simmer uncovered for 20 to 25 minutes, stirring occasionally until vegetables are tender and flavors meld.
06 - Remove the bay leaf. Taste and adjust seasoning as needed, and add hot sauce for additional spice if desired.
07 - Portion into serving bowls and garnish with chopped fresh parsley before serving.
