Turkey Taco bean soup

This made for a healthy quick dinner with a side of sauteed garlicy spinach.

Couple good dashes of extra virgin olive oil
1 cup diced onion (white or yellow)
1 cup diced bell pepper (red and green)
1 rounded Tbsp minced garlic
1 1/2 cups shredded zucchini
1 rounded Tbsp taco seasoning
1 20 oz package of Jennie-O Taco seasoned lean ground turkey
15 oz can of seasoned black beans (the one we used had lime juice and jalapeno peppers)
4 cups diced fresh tomatoes
1/2 cup of chicken or vegetable broth
1 rounded Tbsp fresh minced cilantro
Salt to taste

Over medium to medium high heat the olive oil and sautee the peppers, onion and garlic for about five minutes. Add in the zucchini and taco seasoning, stir to combine. Add the turkey, and using a potatoe masher, break up the ground turkey into the pan. Keep cooking until turkey is cooked and lightly browning, stirring occasionally. Add the black beans, tomato, broth and cilantro and stir. Cover, reduce heat to medium/medium low and let simmer for 15 to 20 minutes until the tomatoes are cooked and flavors have melded. Season with salt if desired to taste. As some canned beans have salt and some don't, the salt is left to taste.