Vegetable Turkey Soup
TOTAL TIME: Prep: 15 min. Cook: 1 hour
YIELD: 6 servings.
Low-sodium ingredients don't diminish the full flavor of this brothy ground turkey vegetable soup. The turkey lends a heartiness that everyone will welcome on a cold blustery evening. —Bonnie LeBarron, Forestville, New York
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
-
Minced fresh parsley, optional
Directions
-
1.
In a Dutch oven coated with cooking spray, cook turkey, celery and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking turkey into crumbles. Add garlic; cook 1 minute longer. Drain.
-
2.
Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Discard bay leaf.
Nutrition Facts
1 cup: 181 calories, 6g fat (2g saturated fat), 55mg cholesterol, 498mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
© 2024 RDA Enthusiast Brands, LLC