Zippy Turkey Stoup

No, that's not a typo. My DH calls my soups "stoup" because I make them THICK. My oldest son is down with a head cold and a sore throat and I didn't have time for my usual, homemade chicken and noodle soup so I whipped this up instead of the planned dinner he wouldn't have been able to eat. You don't have to have a head cold to enjoy this. You just need to be looking for a bowlful of meaty goodness and colorful veggies with a little extra zip. Note -- "vegetable juice cocktail" is V-8. But that isn't in the ingredient database so I can't say it.

• Ready In: 35 mins
• Serves: 12-14

Ingredients

• 2  lbs ground turkey
• 1  large onion
• 1 -2  cup  chopped zucchini (1, 8-10-inch or 2, 6-inch squash)
• 1 -2  cup  chopped  yellow squash (1, 8-10-inch or 2, 6-inch squash)
• 2 (14 1/2ounce) cans diced tomatoes
• 1  lb frozen spinach (optional)
• 2  small  fresh jalapeno peppers, minced
• 2  garlic cloves, put through press
• 1  tablespoon parsley
• 2  teaspoons oregano
• 4  cups  chicken stock
• 8 -12  ounces  vegetable juice cocktail (optional) or 8 -12  ounces tomato juice (optional)
• 1  cup rice
•  olive oil

Directions

1. In a large pot, brown the ground turkey and onions in a little olive oil.
2. Add all the other ingredients and bring to boil.
3. Simmer 15-20 minutes, until rice is soft and flavors are well blended.
4. Note: If you prefer a thinner, more brothy consistency add more chicken stock and taste to adjust seasonings.
5. Note: The jalapenos don't make this really hot -- just a little zippy. If even this is too much substitute the milder Anaheims or "Cubanelle"-type sweet peppers. If its not spicy enough for you go for whatever variety suits your taste.
6. Note -- I haven't frozen it, but it ought to freeze as well as any other soup.