Place ground turkey in 8 quart soup pot with a T. olive oil. Cook until evenly browned.
Stir in onion, clery, carrots, and garlic. Cook until vegetables just start to soften. Stir in diced tomatoes, tomato sauce, kidney beans and beef broth.
Season with parsley and basil. Simmer about twenty minutes or so. Stir in finely chopped cabbage, corn and green beans. Bring to a boil and then reduce heat.
Simmer until vegetables are tender. This is a very thick soup so if you wish to add some water or another can of low sodium soup. Cook pasta and add to the soup just before serving as it will absorb the liquid if it sits in the soup.
Originally Submitted
12/22/2007
0 Out of 5 from
0 reviews
You can add this Turnkey Vegetable Soup recipe to your own private DesktopCookbook.