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Zucchini & Vegetable Turkey Crumble Soup
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. 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!
Directions
- 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.
- That simple and that delicious!
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