Vegetable Turkey Soup

• 1 lb. extra lean ground turkey
• 1 cup chopped celery
• 1 cup chopped red onion
• 1/2 cup chopped carrots
• 1 tbsp. chopped garlic
• 1 - 32 oz. box reduced sodium vegetable broth
• 2 1/2 cups reduced sodium V8
• 1 - 14.5 oz. can petite diced tomatoes, with their juices
• 1 cup chopped green beans
• 2 zucchini, sliced into quarter moons
• 2 tsp. Worcestershire sauce
• 1 tsp. dried parsley
• 1 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/2 tsp. ground black pepper
• 1 bay leaf

Coat a dutch oven or stock pot with cooking spray.  Saute the turkey, celery, carrots and onion until meat is no longer pink.  Add garlic and cook another minute.

Stir in remaining ingredients.  Bring to a boil, reduce heat, cover and simmer for one hour.  Discard the bay leaf and enjoy!

Eat Your Heart Out Veggie Soup

 

• 1 - 16 oz. bag petite carrots, chopped
• 1 yellow onion, chopped
• 1 red onion, chopped
• 4 stalks celery, chopped
• 1 tbsp. chopped garlic
• 1 - 28 oz. can petite diced tomatoes with juices
• 3 - 10 oz. cans Rotel tomatoes with juices
• 1 - 48 oz. box reduced sodium chicken broth
• 1 - 12 oz. bag green beans, trimmed and cut into thirds
• 3 zucchini, sliced into quarter moons
• 1/2 tsp. ground black pepper
• 1 tsp. dried parlsey flakes
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/2 tsp. red pepper flakes
• 1 bay leaf

Coat a large stock pot with cooking spray.  Add the carrots, onions, celery and garlic and cook 10 minutes, until vegetables soften, stirring occassionally.

Add tomatoes with their liquid, Rotel with liquid, broth, spices, green beans and zucchini.  Bring to a boil.  Reduce heat, cover and let simmer for an hour.

Discard bay leaf and enjoy!!