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Title: Vegetable Turkey Soup
Categories: Poultry, Vegetables, Herbs, Beef, Mushrooms
Yield: 6 servings

1 lb Ground turkey
1 c Chopped celery
1/2 c Chopped onion
3 cl Garlic; minced
29 oz (2 cans) beef broth
2 1/2 c Tomato juice
14 1/2 oz Diced tomatoes; drained
1 c Sliced fresh mushrooms
3/4 c Frozen french-style green
- beans
1/2 c Sliced carrots
1 1/2 ts Worcestershire sauce
1 ts Dried parsley flakes
1 ts Dried thyme
1/2 ts Sugar
1/2 ts Dried basil
1/4 ts Pepper
1 Bay leaf
Minced fresh parsley; opt

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.

Bonnie LeBarron, Forestville, New York

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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