|Hearty Turkey Veggie Soup|
Portions ready for the freezer!
Two years ago my large Dutch Oven would contain a yummy Sausage Soup. Alas, that was 2 years ago. Now, I'm keeping cholesterol in mind even more than before. I've learned that my yummy Sausage Soup tastes mighty good when I substitute browned/ drained Ground Turkey for the browned/ drained Sausage! Add more spices into the pot when this soup is simmering and it's oh so good!!! So good, that yesterday I was searching for it in our freezer. Well, that quick JG Take Out Meal was not to be seen on any freezer shelf. Looks like Ground Turkey needs to be added to my grocery list!
Hearty Turkey Veggie Soup
1 lb. Ground Turkey
4 cans (14.5 ounces each) College Inn Light & Fat Free Chicken Broth
1 can (14- 20 ounces) Dice or Whole Tomatoes, drained
1 box (8- 10 ounces) chopped frozen Spinach, thawed
1 Cup White Rice, uncooked
1 lb. Baby Carrots (rinsed)
1 pkg. (10- 14 ounces) defrosted Green Beans- optional
1/4 teaspoon Ground Black Pepper
3/4 teaspoon Paprika
1/4 teaspoon Basil
1/4 Teaspoon Oregano
1 Tablespoon dried Parsley
- Brown Ground Turkey & drain.
- Place in large pot or Dutch Oven.
- Add remaining ingredients to pot.
- Bring to a boil & reduce heat to simmer.
- Simmer about 45- 60 minutes- until Rice has cooked.
After enjoying a bowl of this hearty soup at dinner, you'll notice there is a quantity left in the pot. No problem here! This soup freezes very well. After the soup cools, I place 2 portions in freezer containers, date/ label. Into the freezer they go.
There is nothing like searching for a quick dinner in my freezer on a cold day & finding this hearty soup.
***The Rice absorbs the liquid when the soup is cooling, so I add Chicken Broth when reheating to enjoy again.
***When reheating for 2 Servings- I add almost 1 can (14- 20 ounces) of Chicken Broth into the sauce pot along with the soup. It's yummy!