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.
- 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.