Ingredients
1 pound lean ground turkey1 cup chopped celery1/2 cup chopped onion2 to 3 garlic cloves, minced2 cans (14-1/2 ounces each) reduced-sodium beef broth2-1/2 cups reduced-sodium tomato juice1 can (14-1/2 ounces) diced tomatoes, drained1 cup sliced fresh mushrooms3/4 cup frozen french-style green beans1/2 cup sliced carrots1-1/2 teaspoons Worcestershire sauce1 teaspoon dried parsley flakes1 teaspoon dried thyme1/2 teaspoon sugar1/2 teaspoon dried basil1/4 teaspoon pepper1 bay leafMinced fresh parsley, optional
Preparation
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.
Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Discard bay leaf.
