Hearty Turkey Vegetable Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I found this recipe on the Internet, but it was too high in fat. After experimenting, I created a more nutritious version, I often double this chili-like soup to freeze or to share with friends. Julie Anderson of Bloomington, Illinois Ingredients:
1 pound lean ground turkey |
1 medium onion, chopped |
2 small zucchini, quartered lengthwise and sliced |
1 large carrot, cut into 1-inch julienne strips |
3 cans (14 ounces each) reduced-sodium beef broth |
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1 tablespoon dried parsley flakes |
2 teaspoons dried oregano |
1 teaspoon pepper |
1 teaspoon hot pepper sauce |
1 cup uncooked small shell pasta |
Directions:
1. In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce.
2. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta. Yield: 10 servings (3-3/4 quarts).
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