|
TURKEY VEGETABLE SOUP
1 pound ground turkey
1/2 cup chopped onions
1 cup chopped celery
2 cups thinly sliced carrots
2 cloves minced garlic
1 or 2 - 28 oz. cans diced tomatoes (to your taste)
1 - 15 oz. can tomato sauce
5 or 6 - 15 oz. cans low sodium beef broth
1 T. dried parsley
1/2 tsp. dried basil
3 cups finely chopped cabbage
1 - 15-1/4 oz. can whole kernel corn
1 - 15 oz. can cut green beans
2 cans light kidney beans, drained
1 or 2 cups rotini pasta
Place ground turkey in 8 quart soup pot with a T. olive oil. Cook until
evenly browned. Stir in onion, celery, carrots, and garlic. Cook until
vegetables just start to soften. Stir in diced tomatoes, tomato sauce,
kidney beans and beef broth.
Season with parsley and basil. Simmer about twenty minutes or so. Stir
in finely chopped cabbage, corn and green beans. Bring
to a boil and then
reduce heat.
Simmer until vegetables are tender. This is a very thick soup so if you
wish you may add some water or another can of low sodium soup.
Cook pasta and add to the soup just before serving as it will absorb the
liquid if it sits in the soup.
   
|
