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2004-2005 Bear Valley
Turkey Soup Recipe from Nancy
"Garden Fresh Vegetable Soup"
8 servings
- 2 pounds ground turkey
- 3 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 cup diced celery
- 2 cups sliced green beans
- 2 cups diced zucchini
- 1 small red potato, diced
- 2 quarts chicken broth
- 15-oz can pinto beans
- 1 tsp. each dried basil, oregano, and rosemary
- 1 8-oz. can tomato sauce
- 2 cups chopped tomatoes or 1 15-oz. can diced tomatoes
- 1/3 cup elbow macaroni
- 2 cups shredded spinach, chard, or cabbage
- 1 tsp. salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste
- parmesan cheese (optional)
Brown ground turkey and garlic in olive oil. Add vegetables, broth, beans, and herbs and stir to mix. Bring to boil, reduce heat, and simmer, covered, for 20 minutes.
Add tomato sauce, tomatoes, and elbow macaroni and mix well. Cover and cook for 15 minutes or until pasta is done.
Add greens and stir. Cover and cook on medium heat for another five minutes, or until greens are wilted.
Add salt and pepper and mix well. Garnish with parmesan cheese if desired.
Originally from February 1979 Sunset magazine.
Adapted by Nancy.
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