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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Low-sodium ingredients don't diminish the full flavor of this brothy soup sent in by Bonnie LeBarron, Forestville, New York. The ground turkey gives the soup a heartiness everyone will welcome on a cold blustery evening. Ingredients:
1 pound lean ground turkey |
1 cup chopped celery |
1/2 cup chopped onion |
2 to 3 garlic cloves, minced |
2 cans (14-1/2 ounces each) reduced-sodium beef broth |
2-1/2 cups reduced-sodium 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 |
Directions:
1. In a Dutch oven coated with cooking spray, saute the turkey, celery and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Soup may be frozen for up to 3 months. Yield: 4 servings.
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