- 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
- 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.
- 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.
Reviews for Vegetable Turkey Soup
"Healthy and fantastic!"
"Love this recipe. Was so simple. Had to change some things around. Used tomato soup ( out of tomato sauce),Didn't use mushrooms. Didn't sound good. Used frozen peas and carrots. Added little salt. Will make this again. Like the idea I could substitute items easily."
"Also used V8, but made no other changes. This is good. Really good. And it's good for you too!"
"This is absolutely delicious! Used one other reviewer's suggestion and substituted V8 for the tomato juice, and I used vegetable broth instead of beef broth."
"This has become my favorite soup. I didn't have tomato juice, so I used watered down tomato sauce--it was DELICIOUS! I also used brown sugar instead of regular. Easy and rewarding. Well, what are you waiting for? Try it for yourself!"