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Zucchini & Vegetable Turkey Crumble Soup

Ingredients

  • One pound (16 ounces) Lean Ground Turkey
  • One medium zucchini
  • 2 cups vegetable broth (low sodium)
  • one small can tomato paste
  • dash of oregano, parsley, garlic powder
  • S & P to taste
  • one celery stalk diced
  • one carrot peeled and diced
  • 1/2 onion (diced finely)
  • Garnish with freshly grated cheese of your choice
  • Serve with toasted bread slices, crackers or croutons and Enjoy!
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Zucchini & Vegetable Turkey Crumble Soup

by "Cheffie Cooks"
Time: 9 minutes prep, 27 minutes cook
Servings: 4
 

Directions

  1. Saute turkey and crumble as it cooks (about 7 minutes) transfer to a stock pot, add all other ingredients, stir gently, cover with lid and simmer on low heat 20 minutes.
  2. That simple and that delicious!
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Summary

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1 vote | 1422 views
0 reviews | 4 comments

Using the last of my garden zucchini for this delicious, quick soup that satisfies the hearty and healthy appetite. I make this year round. Freezes well also.

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