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
Description
- 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.
- Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Discard bay leaf.
