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Turkey Vegetable Soup Recipe

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

Nonni Rose
Added: Thursday, March 30, 2006


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

In a dutch oven coated with cooking spray, saute turkey, celery, onion and garlic until meat is no longer pink and vegetables are tender. Stir in remaining ingredients; bring to a boil,
Reduce heat; cover and simmer for 1 hour or until vegetables are tender.
Discard bay leaf.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour and 15 minutes
Personal Notes:
Personal Notes:
Soup may be frozen for up to 3 months.
The herbs in this low sodium soup give it great flavor.
I sometimes use low sodium chicken broth instead of beef.




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