In this brothy soup, low-sodium components do not compromise the flavor. Everyone will appreciate the soup’s beefy flavor on a chilly, windy evening thanks to the addition of ground turkey. As winter is coming, make sure to try this soup for a good cause at your home on Thanksgiving or other holidays.
Ingredients
- 1 pound of lean turkey meat
- 1 cup of celery, diced
- a half-cup of minced onion
- 2 to 3 sliced garlic cloves, 2 containers (each 14-1/2 ounces) lowered -sodium 2-1/2 cups of beef broth Sodium-free tomato juice
- 1 can (14-1/2 ounces) of drained chopped tomatoes
- 1 cup of fresh mushrooms, diced
- Frozen French-style bean sprouts, one-third cup
- Sliced carrots in a cup
- Worcestershire sauce, 1 1/2 tablespoons
- 1 teaspoon of flakes of dried parsley
- one tablespoon of dried thyme
- 5 teaspoons of sugar
- A half-teaspoon of dried basil
- 1/4 cup pepper
- Bay leaf, one
- optional coarsely chopped basil
Instructions
- Cook the turkey, celery, and onion in a Dutch oven sprayed with nonstick spray over medium heat for 5-7 minutes, or until the flesh is no longer pink.
- Now, add the garlic. Drain.
- Add additional ingredients and stir. up to a boil.
- Lower the heat, wrap, and cook veggies for one hour, or until they are tender.
- Remove the bay leaf.
- The soup is ready to be served now.
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