Ground Turkey Veggie Soup

* Olive Oil, 1 tbsp
* Onions, raw, 1 medium, chopped
* Celery, raw, 4 stalk, medium, sliced
* Carrots, raw, 4 carrot, sliced
* Italian seasoning, 3 tsp
* Beef bouillon, 6 cube
* Red Ripe Tomatoes, 1 cup cherry tomatoes, halved
* Canned Tomatoes, 1 can, diced
* Water, tap, 14 cup (8 fl oz)
* Garlic, 1.5 tsp
* Zucchini, 1.5 cup, sliced & quartered
* Cabbage, fresh, 1.5 cup, sliced & chopped once
* Jennie-O Lean Ground Turkey, 20 oz
* Macaroni (half elbows), 227 gram(s)

In a stock pot, saute onion, carrots & celery until onions turn clear (about 8 minutes). Meanwhile, brown ground turkey in separate pan, season if desired. Add can of tomatoes, cherry tomatoes & Italian seasoning (to vegetables), stir well & often for 5 min. Dissolve bouillon in water and mix in with vegetables, add garlic. Simmer on medium-high for 5 minutes, add macaroni. Season if desired (I use pepper, garlic salt, Mrs. Dash), add browned & drained ground turkey & simmer for an additional 15 minutes. Add zucchini & cabbage & simmer covered on medium heat for about 7 minutes.

Sprinkle parmesan cheese on top if desired (not incl. in calories)

Makes about 24 - 1 cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user AMBER326.