Turkey Vegetable Soup

By á-389

Ingredients

• 1 lb. lean ground turkey
• 1 cup chopped celery
• 1/2 cup chopped onion
• 2 to 3 garlic cloves, minced
• 2 cans reduced-sodium beef broth
• 2 1/2 cups reduced-sodium tomatoe juice
• 1 can diced tomatoes, drained
• 1 cup sliced fresh mushrooms
• 3/4 cup frozen French-style green beans
• 1/2 cup sliced carrots
• 1 1/2 tsp. worcestershire sauce
• 1 tsp. dried parsley flakes
• 1 tsp. dried thyme
• 1/2 tsp. sugar
• 1/2 tsp. dried basil
• 1/4 tsp. pepper
• 1 bay leaf

Preparation

Step 1

In a dutch oven coated with cooking spray, saute the turkey, celery, onion and garlic until meat is no longer pink; drain.

Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Soup may be frozen for up to 3 months.

1 1/2 cups = 272 calories
Weight Watchers = 5 points per serving