Hearty Turkey Vegetable Soup

Ingredients

• 600 gextra-lean ground turkey (93%)
• 2medium potatoes (Yukon Gold or red)
• 200 ggreen beans
• 3medium carrots
• 1medium onion
• 1can (796 ml) diced tomatoes
• 1000 mllow-sodium chicken broth
• 1 tbspItalian seasoning
• ½ tspsalt
• ½ tspblack pepper

Method

1. Peel and cube the potatoes, cut the green beans into 3 cm (1 inch) pieces, slice the carrots and dice the onion.

2. Heat a large heavy pot over medium-high heat.

3. Add the turkey and onion and cook, breaking up the meat, until no pink remains and it reaches 74°C (165°F), about 7 minutes.

   7 min timer

4. Add the potatoes, carrots, green beans, diced tomatoes, broth, Italian seasoning, salt and pepper.

5. Bring to a boil over high heat, then reduce to medium-low and simmer partly covered for 25 minutes, until the potatoes are tender.

   25 min timer

6. Taste and adjust the seasoning. Cool within 2 hours and divide into containers; keeps 4 days in the fridge or 3 months frozen.

Storing and reheating

Keeps 5 days or 3 months frozen.