Really Good on Cold Days-Veggie & Turkey Soup

When you get cozy with this bowl of soup, you have S. Heuer, R.N. to thank. This healthy dinner can feature the meat of your choice, including venison—but this version keeps things extra lean by using turkey. The best news of all is that this recipe can feed a crowd, or just one with great leftovers for the fridge.

Ingredients: 
2 tablespoons olive oil
1 pound ground turkey
1 (12-ounce) can diced tomatoes, drained
1 (6 to 8 ounce) can tomato sauce
1 tablespoon ground basil
4 small potatoes, peeled and cut into in-inch pieces
2 large carrots, peeled and chopped, about 1 cup
1 small onion, peeled and chopped, about 1 cup
4 sticks celery chopped, about 1 cup
Salt and pepper to taste
Instructions: 
  • In a skillet, heat the olive oil on medium high heat and brown the turkey meat, about 8 to 10 minutes. Drain off liquid.
  • Place a stock pot over medium high heat; fill with water, pinch of salt and all of the vegetables. Bring to a boil.
  • Add the ground turkey, diced tomatoes, tomato sauce and basil. Stir.
  • Turn down heat and simmer soup about 5 minutes more. Season to taste with salt and pepper.
Prep Time: 
10 minutes
Cook Time: 
15 minutes
Servings: 
4 to 6
Calories: 
80 per cup
Filed Under: 
healthy recipes
lunch
Vegetables
recipe contest
Turkey vegetable soup