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      Title: Vegetable Turkey Soup
 Categories: Poultry, Vegetables, Herbs, Beef, Mushrooms
      Yield: 6 Servings

      1 lb Ground turkey
      1 c  Celery; chopped
    1/2 c  Onion; chopped
      3 cl Garlic; minced
     29 oz Beef broth (2 cans)
  2 1/2 c  Tomato juice
 14 1/2 oz Diced tomatoes; drained
      1 c  Fresh mushrooms; sliced
    3/4 c  Frozen french-style green
           - beans
    1/2 c  Carrots; sliced
  1 1/2 ts Worcestershire sauce
      1 ts Dried parsley flakes
      1 ts Dried thyme
    1/2 ts Sugar
    1/2 ts Dried basil
    1/4 ts Pepper
      1    Bay leaf
           Fresh parsley; minced
           - (optional)

  In a Dutch oven coated with cooking spray, cook turkey, celery, and
  onion over medium heat until meat is no longer pink, 5 to
  7 minutes, breaking turkey into crumbles. Add garlic; cook 1 minute
  longer. Drain.

  Stir in remaining ingredients. Bring to a boil. Reduce heat; cover
  and simmer 1 hour or until vegetables are tender. Discard bay leaf.

  Recipe by Bonnie LeBarron, Forestville, New York

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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