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Vegetable Turkey Soup

Total Time

Prep: 15 min. Cook: 1 hour

Makes

4 servings

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, 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

1-1/2 cups: 272 calories, 10g fat (3g saturated fat), 94mg cholesterol, 783mg sodium, 20g carbohydrate (0 sugars, 5g fiber), 25g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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