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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I love serving this savory soup to lunch guests. Italian turkey sausage gives the broth just the right spice. I never cooked much when I was growing up, so when I got out on my own, I found that great recipes like this can make anyone a good cook. -Betty Christensen, Victoria, British Columbia Ingredients:
2/3 cup chopped onion |
2 tablespoons canola oil |
1/2 pound lean ground turkey |
1/2 pound hot italian turkey sausage links, casings removed |
1/2 cup minced fresh parsley |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon dried basil |
2 cans (14-1/2 ounces each) italian stewed tomatoes |
6 cups chicken broth |
1 medium zucchini, sliced |
1 package (10 ounces) frozen mixed vegetables |
1 can (16 ounces) kidney beans, rinsed and drained |
1-1/2 cups cooked elbow macaroni |
2 tablespoons cider vinegar |
1/2 teaspoon salt, optional |
pinch pepper |
Directions:
1. In a stockpot over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink.
2. Add the tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Stir in the beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through. Yield: 16 servings (4 quarts).
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