Harvest Turkey Soup

Recipe Ingredients

		Vegetable oil cooking spray
1 lb	454g / 16oz	Ground skinless turkey
1 lb	454g / 16oz	Onion - chopped (medium)
1 teaspoon	5ml	Dry oregano
1 teaspoon	5ml	Italian herb seasoning
		(or 1/4 tspn each of dry basil, dry
		Marjoram, dry oregano, and dry thyme)
3		Firm-ripe tomatoes - (1 1/4 lbs total) - chopped (large)
3		Carrots - thinly sliced (large)
1		Potato - (about 8 oz) - peeled, diced (large)
6 cups	1422ml	Beef broth
1 cup	237ml	Tomato juice
1 cup	237ml	Dry red wine
1 tablespoon	15ml	Worcestershire
1/2 cup	118ml	Dry tiny pasta bow ties (tripolini)
		Or other small pasta shapes
2		Zucchini - coarsely diced (medium)
		Liquid hot-pepper seasoning

Recipe Instructions

Coat a wide 4- to 5-quart pan with cooking spray. Crumble turkey into pan; add onion, oregano, and herb seasoning. Cook over medium heat, stirring often, until turkey is no longer pink and onion is soft but not browned (about 5 minutes). Stir in tomatoes, carrots, potato, broth, tomato juice, wine, and Worcestershire.

Increase heat to medium-high and bring to a boil; then reduce heat, cover, and boil gently for 20 minutes.

Add pasta; cover and cook for 5 minutes. Stir in zucchini and boil gently, uncovered, until pasta and zucchini are just tender to bite (8 to 10 minutes). Season to taste with hot pepper seasoning.

This recipe yields 6 to 8 servings.

Nutritional Analysis Per Serving: 241 calories (25% fat, 47% carbohydrates, 28% protein); 7 g total fat (1 g saturated fat); 29 g carbohydrates; 18 g protein; 47 mg cholesterol; 949 mg sodium.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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