Recipe Details

Ingredients

• 1 pound lean ground turkey
• 1 cup chopped celery
• 1/2 cup chopped onion
• 2 to 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 2-1/2 cups reduced-sodium tomato juice
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 cup sliced fresh mushrooms
• 3/4 cup frozen french-style green beans
• 1/2 cup sliced carrots
• 1-1/2 teaspoons Worcestershire sauce
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried thyme
• 1/2 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 bay leaf
• Minced fresh parsley, optional

Description

1. In a Dutch oven coated with cooking spray, cook turkey, celery and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking turkey into crumbles. Add garlic; cook 1 minute longer. Drain.
2. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Discard bay leaf.