dice onion, pepper, celery, garlic and carrot and saute in a dutch oven until tender. In a seperate pan brown turkey until just cooked through
while vegetables are softening, chop mushrooms and open cans of beans and tomatoes
add chicken broth and bring up to temp on medium. Add remaining ingrediants and cook for 15-20 minutes.
ladel into soup bowls and serve with Parmesan cheese and some good bread.
I love this beca you can substitute any vegetables, beans or meat you have in the fridge to up...keep it colorful so you get all your vitamins!!!
This recipe has been added to the following public cookbooks:
Cathy's Favorite Recipes,
Andrew's Cookbook,
Alycia's favorites
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
