Turkey and Black Bean Soup

I discovered the original recipe (Beef and Black Bean Soup) last year on Allrecipes and made a few changes to it.... and my family gobbles it up. The kids have never once complained about it....and so that makes for a relaxing dinner. I also like that it's economical and very healthy. But best of all, it's just plain delicious.


Recipe

1 lb. ground turkey
1/2 t. garlic salt
2 (14.5 oz) cans chicken broth (I just use water with bouillon stirred in)
1 (14.5 oz) can diced Italian diced tomatoes, undrained
8 green onions, thinly sliced (OR 1 yellow onion, chopped)
5 medium carrots, thinly sliced
1 cup frozen corn
2 garlic cloves, minced
1 T. sugar
1 1/2 teaspoons dried basil
1 t. salt
1 t. dried oregano
1 heaping t. chili powder
1 heaping t. cumin
2 (15 oz) cans black beans, rinsed and drained
1 1/2 cups cooked rice (I use brown)

Brown the ground turkey until done, sprinkling with the garlic salt while cooking. Drain.
Transfer to a slow cooker. Add everything else, except the rice. Stir to combine and cook on low for 8 hours or high for 4-6 hours, depending on when you need it done. Add the rice about 1 hour before you want to eat.
Serve with a little grated cheese and some corn chips.

Yield: Enough for my family of 2 adults, 3 kids under 5 to have 2 full dinners and a little leftover. Hey, we like leftovers! And this soup is just as good, if not better, a couple of days later.