Turkey and Vegetable Soup
By Angela McRae
To my surprise, friends seem to love this very easy-to-make vegetable soup, perfect for a light meal during the wintertime. I’ve probably never made it the same way twice, but here’s my basic recipe.
1 to 1-1/2 pounds ground turkey
1 (64-ounce) can or bottle of tomato juice (store brand is fine)
4 cans of vegetables, your choice, juice included (I usually include two cans of mixed veggies, a can of low-salt corn and a can of diced tomatoes, but whatever’s in the pantry will be fine)
2 cubes of low-sodium chicken bouillon
1 cup uncooked macaroni
Salt, pepper, red pepper to taste
Brown ground turkey in bottom of an 6-quart pot. (You’ll need to pour off the fat if you substitute ground beef, but the turkey I’ve been using results in only a very small amount of fat.) Add tomato juice, canned vegetables, bouillon cubes, macaroni and seasonings. Bring to a boil for about 5 minutes, stirring periodically, then let simmer, covered, on stove top for at least an kpeas hour until you’re ready to eat. This is delicious enjoyed with a nice hot pan of cornbread! |
