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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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10/05/2009

Hearty Turkey Vegetable Soup

I love Taste of Home special magazines. My current favorite is the Heartwarming Soups issue. One of the reasons that I love it is that there are pictures of every recipe. Yesterday I had a few recipes marked and I showed them to Victoria. She picked out the recipe for today. Normally she likes to read the ingredients first, but yesterday she saw the picture and said "That one!".

1 pound lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 cans (14 ounces each) reduced-sodium beef broth
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup uncooked small shell pasta

In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce.

Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.

Yield: 10 servings (3-3/4 quarts).

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