Turkey Vegetable Soup

By BlueSchmoo

Nutritional Analysis: 1-1/2 cups equals 272 calories, 10 g fat (3 g saturated fat), 94 mg cholesterol, 783 mg sodium, 20 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Ingredients

• 1 pound lean ground turkey
• 1 cup chopped celery
• 1/2 cup chopped onion
• 2 to 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 2-1/2 cups reduced-sodium tomato juice
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 cup sliced fresh mushrooms
• 3/4 cup frozen French-style green beans
• 1/2 cup sliced carrots
• 1-1/2 teaspoons Worcestershire sauce
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried thyme
• 1/2 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 bay leaf

Details

Servings 4

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. Yield: 4 servings.