Turkey Vegetable Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
3 3/4 quarts
- Serves:
- 10
ingredients
- 1 lb lean ground turkey
- 1 medium onion, chopped
- 2 small zucchini, quartered lengthwise and sliced
- 1 large carrot, cut into 1-inch julienne strips
- 3 (14 ounce) cans beef broth
- 1 (26 ounce) jar pasta sauce
- 16 ounces kidney beans, rinsed and drained
- 15 1⁄2 ounces great northern beans, rinsed and drained
- 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
- 1 tablespoon dried parsley
- 2 teaspoons dried oregano
- 1 teaspoon pepper
- 1 teaspoon hot pepper sauce
- 1 cup small shell pasta, uncooked
directions
- In a large, heavy pot coated with cooking spray, cook turkey and onion over medium heat until turkey is no longer pink, drain.
- Add zucchini and carrot, cook and stir 1 minute.
- Stir in broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot sauce.
- Bring to a boil, reduce heat; cover and simmer for 45 minutes.
- Meanwhile, cook pasta and drain.
- Just before serving, stir in pasta.
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RECIPE SUBMITTED BY
My name is Sara. I live in Portland, OR and I work at a retirement community in the Wellness department. I love to cook! I occasionally do cooking demonstrations at work and typically have over 40 people! This is a lot considering I have no professional training, and I never really cooked at all until a few years after high school. I try to focus on cooking healthy foods, though I believe if you're going to indulge you might as well go all the way (case in point: Black Forest Cake)! I'm always looking for new and unusual recipes and my main source is the net, currently 'zaar. I've been more successful here than anywhere else! I also subscribe to Light & Tasty (part of Taste of Home) and I highly recommend that magazine, it really proves that you can eat healthy and enjoy it.
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