Fall-ish Nights... Call for my favorite... Soup!

Soups on!

As the nights get cooler and my favorite time of year begins I start making my favorite thing: soup! This year my goal is to try to make many new soups like Corn Chowder, Italian Wedding, Kale, Sausage and Potato, etc. But sometimes, you crave your old standby... Vegetable Soup.

TURKEY & VEGETABLE SOUP

1/2 lb. ground lean turkey breast (if you're Vegetarian omit and/or add Soy crumbles)

3 medium carrots, sliced

5 stalks celery, diced

1/2 white onion, diced

2/3 cup frozen sweet corn

2/3 cup frozen peas

2 cups frozen french or regular cut green beans

2 cups fresh spinach, packed and torn

3 cups chicken broth (low sodium)

1- 14.5oz can tomato sauce

1 - 2 tbsp. chopped garlic (we like a lot of garlic!)

1 bay leaf

1 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. dried rosemary & thyme

salt and pepper to taste

Makes 7 - 1 cup servings - 120 calories per cup

This makes a hearty, stout soup. If you like your soup to be more broth, add more broth! :)

In a large Dutch oven or soup pot spray bottom with Olive Oil cooking spray and cook your mirepoix mixture (carrots, celery and onions) until onions are translucent. Add in your garlic and raw turkey, cook until meat is almost done. Next add in all remaining ingredients except spinach. Bring to a boil then simmer covered on medium low for about 20 minutes. Add in torn spinach leaves, stir well, cover and remove from heat. Remove the bay leaf and discard before eating!

Enjoy!