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.
- 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.
Originally published as Turkey Vegetable Soup in Taste of Home February/March 2005, p19
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