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  • 4servings
  • 75minutes
  • 272calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound lean ground turkey

  2. 1 cup chopped celery

  3. 1/2 cup chopped onion

  4. 2 to 3 garlic cloves, minced

  5. 2 cans (14-1/2 ounces each ) reduced-sodium beef broth

  6. 2-1/2 cups reduced-sodium tomato juice

  7. 1 can (14-1/2 ounces) diced tomatoes, drained

  8. 1 cup sliced fresh mushrooms

  9. 3/4 cup frozen French-style green beans

  10. 1/2 cup sliced carrots

  11. 1-1/2 teaspoons Worcestershire sauce

  12. 1 teaspoon dried parsley flakes

  13. 1 teaspoon dried thyme

  14. 1/2 teaspoon sugar

  15. 1/2 teaspoon dried basil

  16. 1/4 teaspoon pepper

  17. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Turkey Vegetable Soup Recipe photo by Taste of Home 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.

  2. 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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