This is a great soup and in our rotation of favorites. It's really quick, easy and inexpensive. The original recipe calls for ground beef, but I usually substitute ground turkey. The recipe is intended to use garden vegetables but I rarely have since we haven't really had a garden. If you have garden-fresh corn and tomatoes I bet it would be even better.
1 lb ground turkey (or ground beef)
1 med onion, chopped
6 cups water
8 beef bullion cubes (or tsps bullion, or substitute water and bullion for beef broth)
2 carrots, chopped
14.5 oz can stewed, diced Italian style tomatoes (or 1.5 cups fresh tomatoes, diced)
2 cups frozen (or fresh) corn
3-4 diced potatoes
2 tsp chili powder
1 tsp cumin
3 T sugar
1/2 tsp pepper
Serve with mozzarella or Mexican-style cheese.
Over med-high heat, brown turkey and onion until turkey is done and onion is tender. Add remaining ingredients and cook until potatoes are tender. Salt and pepper to taste.
Great served with Dinner Rolls.
Adapted from The Essential Mormon Cookbook