"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Turkey Vegetable Soup Recipe

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This recipe for Turkey Vegetable Soup, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie DeFreese - Granddaughter of George and Jennie Tuinstra
Added: Sunday, July 1, 2007


1 lb lean ground turkey
1 c celery, chopped
1/2 c onion, chopped
2 to 3 garlic cloves, minced
2 cans (14 1/2 oz ea) reduced sodium beef broth
2 1/2 c reduced sodium tomato juice
1 can (14 1/2 oz) diced tomatoes, drained
2 c fresh mushrooms, sliced
3/4 c frozen French-style green beans
1/2 c carrots, sliced
1 1/2 tsp Worcestershire sauce
1 tsp dried parsley flakes
1 tsp dried thyme
1/2 tsp sugar
1/2 tsp dried basil
1/2 tsp pepper
1 bay leaf

In a Dutch oven coated with nonstick cooking spray, saute turkey, celery, onion, and garlic until
meat is no longer pink and vegetables are tender.
Drain. 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.




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