# What You'll Need:
→ 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
# Steps to Follow:
01 - Heat a large soup pot over medium heat and add a small amount of oil. Sauté onion, celery, and carrots for 3 to 4 minutes until they begin to soften.
02 - Incorporate diced red and green bell peppers and minced garlic. Cook an additional 2 minutes until fragrant.
03 - Stir in Cajun seasoning, smoked paprika, dried thyme, oregano, black pepper, and salt. Cook for 1 minute to release the flavors.
04 - Add diced tomatoes with their juice, broth, kidney beans, and bay leaf. Bring the contents to a boil.
05 - Reduce to a simmer. Add diced zucchini and shredded turkey breast. Cook uncovered for 20 to 25 minutes, stirring occasionally.
06 - Remove the bay leaf. Taste and adjust seasoning as desired. Add hot sauce to finish if preferred.
07 - Ladle soup into serving bowls and garnish each with chopped fresh parsley.
