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Vegetable Turkey Soup

 Vegetable Turkey Soup
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.
4 ServingsPrep: 15 min. Cook: 1 hour

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

  • 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.

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Vegetable Turkey Soup (continued)

Nutritional Facts: 1-1/2 cups equals 272 calories, 10 g fat (3 g saturated fat), 94 mg cholesterol, 783 mg sodium, 20 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable, 1/2 fat.