What you need for one of those cold snowy evenings is a great cup of hot hearty and healthy soup. After some fun sled riding with the family or some snow shoveling on a blistery cold day, you will definitely enjoy this Turkey Vegetable Soup.

This recipe is low in fat, of course has lots of healthy vegetables and is ready whenever you are to eat it. Prepare in the morning or before you head out in the cold and come home to a great healthy meal. I bet your house will be filled with its aroma.

Turkey Vegetable Soup

1 pound of lean ground turkey
1 medium onion, chopped
1/2 teaspoon of salt
1/4 teaspoon pepper
3 cups of water
3 medium potatoes, peeled and cut into small cubes 1 can (14-16 ounce) can of Italian diced tomatoes, un-drained
1 can (10-12 ounce) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons of sugar
1 tablespoon dried parsley flakes
1 teaspoons dried basil
1 bay leaf

Get out a non-stick skillet, and cook ground turkey and onion over medium heat until meat is not pink and then drain. Mix in salt and pepper. After, transfer to a five-quart slow cooker. Stir in other ingredients. Cook with cover on, on low for 9-11 hours until vegetables are tender. Remove and dispose of bay leaf before serving.

Yields seven servings.

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