Turkey Vegetable Soup - 3 Points

One of my favorite comfort foods is a delicious beef and vegetable soup made by one of my book club friends.  The first time I had it, I fell in love; I begged her for the recipe! A year later, when I was very ill and had to spend some time in the hospital, she brought me a big batch of soup and a photocopy of the recipe she used from Southern Living magazine. It was a fantastic get-well present. 

As much as I love the beef and vegetable soup, it has a few flaws in the realm of nutrition. For example, a 1/2 cup of butter. Not a Weight Watchers friendly ingredient. I was so happy to figure out how to modify the recipe and still come out with a soup I can have a deep and lasting relationship with, sans the heavy cholesterol of its predecessor.  This is flavorful soup, rich and fresh at the same time - packed full with vegetables and comfort. 

Turkey Vegetable Soup

2 lb ground turkey
1/4 cup olive oil
1/4 cup seasoned flour
5 cups water

1 cup onion, chopped

1 cup celery, chopped

4 cups frozen, mixed vegetables

1 cup canned tomato sauce

28 oz canned tomatoes, chopped and undrained

2 cubes chicken bouillon

salt

pepper

1. Brown turkey in a large pot, stirring to crumble. Drain well, set aside.

2. Heat olive oil in the same pot; add flour to make a roux. Cook over low heat for 3 to 5 minutes until smooth.

3. Gradually add water to the pot, stirring constantly. Cook over medium heat until bubbly, stirring occasionally.

4. Add ground turkey and remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, covered, for 1 hr. Add salt and pepper to taste.

5. Yields 16, 3 point servings

Menu Plan Monday

Saturday

charity fish fry

Sunday

beef with beer

better than 0 point soup

Monday

frittata

Tuesday

Cedric's casserole

Wednesday

salmon selyanka

Thursday

chicken cacciatore

Friday

Sam's Club summer preview