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!