Wednesday, March 12, 2008

Vegetable Turkey Soup

Note: Check the Yield before making!
  • 1 pound lean ground turkey
  • 1/3 C chopped onion
  • 1/3 C chopped green pepper
  • 29 oz beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 C cubed potatoes
  • 3/4 C green beans
  • 1/2 C chopped carrot
  • 1/2 C water
  • 1 garlic clove, minced
  • 1 tsp Italian seasoning
  • 1/8 tsp pepper
1. Cook turkey, onion and green pepper over medium heat until meat is no longer pink, drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
2. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. To use frozen soup: thaw in fridge overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Yield: 6 servings

Robyn's notes: easy, takes about an hour total. He liked it.  We didn't ever get around to eating the rest of the leftovers, though.  I found them in the freezer much later, forgotten.  Basically the last time we tried making a large soup and storing most for future consumption.

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