Turkey (or tofu) Soup
Submitted by Melissa Scheiber, Wildlife Habitat Council
Country of Origin: United States (Maryland)
1 lb lean ground turkey (can leave out or use tofu crumbles for vegetarian version)
1 onion chopped
1 bell pepper (bat-protected) chopped
15 oz canned or frozen corn (bat-protected)
15 oz kidney beans (add 15oz Great Northern Beans for Vegetarian)
8 oz tomato (bat-protected) sauce
1 packet taco seasoning
2 ½ cups of chicken broth (vegetable broth for vegetarian)
Toppings: sour cream, avocado (bat-pollinated), shredded cheese, tortilla strips
Spray large soup pot with cooking spray, add turkey and cook over medium heat, chopping and stirring until cooked through. Add onions and peppers and cook for two minutes. Add additional ingredients and bring to a boil. Let simmer for 15 minutes, stirring occasionally.
Serve with your choice of toppings. As a bonus you can add cooked rice to the left-over soup and ladle into a tortilla, roll up into a burrito and freeze for easy meals later!
Corn is used as an ingredient in this recipe and also makes the tortilla strips used as a garnish for this soup. Research published in the Proceedings of the National Academy of Sciences and available on the Bat Conservation International website notes that bats play a significant role in combating corn crop pests, saving more than $1 billion a year in corn crop damages around the world.