Turkey Burger Veggie Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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An even healthier verision of my Hamburger Veggie Soup. Warm and hearty. Ingredients:
3 tablespoons extra virgin olive oil |
1 (10 ounce) package matchstick carrots (cut using kitchen shears) |
1 cup frozen bell pepper, chopped |
1 large sweet onion, chopped |
1 lb ground turkey breast |
1/2 cup frozen peas |
1 (15 ounce) can petite cut diced tomatoes |
6 yukon gold potatoes, peeled and chopped |
2 teaspoons lawry's seasoned salt or 2 teaspoons other seasoning, mix |
5 -10 dashes tabasco sauce, to taste |
1 (32 ounce) carton nonfat beef broth or 1 (32 ounce) carton beef stock |
1/2 cup worcestershire sauce |
Directions:
1. Heat olive oil in large soup pot. Add turkey and seasoning salt. Cook until pink is gone.
2. Add carrots, bell peppers and onions. Cook, stirring until tender.
3. Add peas, tomatoes, beef broth and water to desired consistency (using the beef broth container as a maximum guide). Stir.
4. Add potatoes, Worcestershire sauce and Tabasco. Continue to cook until potatoes mash easily with a fork.
5. Reheats very well.
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