Chunky Turkey 15 Bean Soup

• 20 ounces dried beans 15 bean soup, I used Hurst's
• 10 cups water
• 1/4 cup butter
• 1 tablespoon olive oil
• 1 onion large, diced
• 4 carrots peeled and thinly sliced
• 3 stalks celery thinly sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon seasoned salt Lawry's
• 1/2 teaspoon chili powder
• 2 tablespoons lemon juice
• 4 cups chicken broth
• 14 1/2 ounces diced tomatoes
• 2 turkey legs smoked, or turkey meat, dice the meat
• salt
• pepper

1. Place rinsed beans in a large pot with 10 cups of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 11/2 hours. Stir occasionally.
2. When the beans only have 10 minutes left to boil, in a saute pan over medium heat, melt the butter and oil. Add the onion, carrots, celery, garlic powder, seasoned salt and chili powder. Stir occasionally for 5 minutes. Pour the vegetables into the bean pot and add the lemon juice, chicken stock and can of diced tomatoes.
3. Lower temperature to a simmer, cover and cook for 30-45 minutes. Stir occasionally.
4. A couple of minutes before cooking is complete, add contents of seasoning packet that came with the soup mix and stir all together. Salt and pepper to taste.

bean soup, water, butter, olive oil, onion, carrots, stalks celery, garlic, salt, chili powder, lemon juice, chicken broth, tomatoes, turkey, salt, pepper

Taken from www.yummly.com/recipe/Chunky-Turkey-15-Bean-Soup-1651928 (may not work)