This soup is one of my winter favorites. It is so yummy, healthy, and makes enough to eat for days. You can do this recipe in a slow cooker or a large pot. I recommend a large pot because it makes so much that a slow cooker may not be big enough. This soup is perfect for a week with cold weather or a week that is super busy and you do not have time to cook. I hope you enjoy!
Ingredients
•
1 pound lean ground turkey
•
2 teaspoons minced garlic
•
3 cups of water
•
4 cups of beef broth
•
4 cups of V8 or your favorite tomato juice
•
½ zucchini
•
1/2 cup of chopped carrots
•
1 package of chopped mushrooms
•
1 stalk of celery - chopped
•
1 russet potato- peeled and cubed
•
1 onion - chopped
•
2 handfuls of chopped cabbage (I just bought a bag
of coleslaw)
•
1 can of corn- drained
•
1 can of cut green beans - drained
•
1 can of diced tomatoes with juice
•
1 package of frozen vegetable (lima beans, corn,
beans, carrots)
•
3 beef bouillon cubes
•
2 tablespoons of Italian seasoning
•
salt and pepper
Directions:
o In a
medium skillet, add turkey and garlic and a little olive oil. Cook on medium
high until turkey is browned. Then drain the grease and set aside.
o Add all
of the ingredients (including the cooked turkey) into a very large pot
o Cook on
high until the juices come to a boil, then reduce to low and cook for about 4
hours or until potatoes are tender. Stir occasionally.
o Add Italian
seasoning, salt and pepper to taste
