Lean ground turkey and a bounty of garden fresh vegetables come together to make a deliciously satisfying, low-fat and nutritious soup.

Turkey Soup

2 pounds ground turkey
2 teaspoons dried onion flakes
2 cups chopped celery
2 cups green beans
1 cup sliced carrot
1 cup sliced mushroom
2 cups shredded cabbage
1 pound whole tomatoes, seeded and diced
4 cups tomato juice
1 tablespoon Worcestershire sauce
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 bay leaf

1. Brown ground turkey with dried onion flakes in a saucepan. Add chopped celery, green beans, sliced carrots, sliced mushrooms, shredded cabbage, whole tomatoes, and tomato juice; mix well.
2. Stir in Worcestershire sauce, basil, oregano, garlic powder, and bay leaf. Add additional water if necessary. Simmer for 2 hours. Remove the bay leaf before serving.

Makes 8 servings.