Vegetable Turkey Soup
With the arrival of fall soups are the perfect week night meal, this one is nice and hearty thanks to vegetables and ground turkey. Dovetailing Tip: Cook an additional pound of ground turkey to have ready for Stuffed Peppers with Turkey and Vegetables on day 3.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 138
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 138
1 pound lean ground turkey
1 cup chopped celery
1/2 cup chopped onions
2 to 3 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
2 1/2 cups tomato juice
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup sliced fresh mushrooms
3/4 cup frozen french-style green beans
1/2 cup sliced carrots
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf
Minced fresh parsley, optional
Directions:
In a Dutch oven coated with cooking spray, cook turkey, celery and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking turkey into crumbles. Add garlic; cook 1 minute longer. Drain.
Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Discard bay leaf.
Source: tasteofhome.com
Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Discard bay leaf.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
