01/21/2026
January is National Soup Month. Warm up this winter with this vegetable turkey soup.
Ingredients:
// 1 pound lean ground turkey
// 1 cup chopped celery
// 1/2 cup chopped onion
// 2 to 3 garlic cloves, minced
// 2 cans (14-1/2 ounces each) reduced-sodium beef broth
// 2-1/2 cups reduced-sodium tomato juice
// 1 can (14-1/2 ounces) diced tomatoes, drained
// 1 cup sliced fresh mushrooms
// 3/4 cup frozen french-style green beans
// 1/2 cup sliced carrots
// 1-1/2 teaspoons Worcestershire sauce
// 1 teaspoon dried parsley flakes
// 1 teaspoon dried thyme
// 1/2 teaspoon sugar
// 1/2 teaspoon dried basil
// 1/4 teaspoon pepper
// 1 bay leaf
// Minced fresh parsley, optional
Directions:
1. In a Dutch oven coated with cooking spray, cook turkey, celery and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking turkey into crumbles. Add garlic; cook 1 minute longer. Drain.
2. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Discard bay leaf.
Recipe and 📸: Taste of Home
