Hearty vegetable and turkey burger soup

*Soup*
3/4C Flour
1/3C Olive oil
8C Chicken Broth (low-fat and low-sodium recommended)
2 can Diced tomatoes
8 clove Garlic, diced (or pre-diced garlic from grocery)
1 1/2C Celery, chopped
2 Green peppers, chopped
1 Red pepper, chopped (or another green pepper)
2 medium Onions chopped
1 16oz bag Baby Carrots, chopped
2 Tbs Rosemary, dried
2 Tbs Oregano, dried
2 Tbs Basil, dried
1 1/2 Tbs Tarragon, dried
1 Tbs Thyme, ground/dried
3 Tbs Parsley, dried
2 tsp. Black pepper

*Turkey Burgers*
1 Pound Ground Turkey
1/2 tsp. Thyme, ground/dried
1/4 tsp. Sage, ground/dried
1 Tbs. Parsley, dried
1 tsp. Tarragon, dried
1 Tbs. Chives, dried
1/4 tsp. Chili powder
1/4 tsp. Cumin, ground
1/4C Toasted wheat germ

1. In a large crock pot, add oil and flour. Stir until smooth. Add 4C Chicken broth. Stir until smooth.
2. Turn crock pot on high. Add tomatoes, garlic, celery, peppers, onions, carrots, and herbs for soup. Stir well.
3. Add remaining 4C Chicken broth. Stir well and cover. Allow to cook while preparing mini turkey burgers.
4. In a large bowl combine all ingredients for turkey burgers and mix well.
5. Drop quarter sized, 1/4-1/2 inch thick, burger shaped pieces of the turkey burger mixture in a skillet and completely brown/sear both sides.
6. Drain browned/seared mini burgers on a paper towel for 5 minutes.
7. Add mini turkey burgers to the soup in the crock pot. Stir well and cook on high for 3 hours.

Makes approximately 9 3C servings

Number of Servings: 9

Recipe submitted by SparkPeople user DOCDRAGON.