Healthy Vegetable Soup

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