2.5 lbs. ground turkey breast (2c. cooked)
1 1/4 c. onion, diced
3 cloves garlic, finely minced
2 tbsp. olive oil
3/4 tsp. salt
3/4 tsp. pepper
2 1/4 cups carrots sliced
2 1/4 cups celery sliced
1 can diced tomatoes (28 oz) undrained
1 can diced tomatoes (14 oz.) undrained
4 1/2 cups beef broth
6 tbsp. tomato paste
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 1/2 tsp. thyme
3/4 tsp. chili pepper flakes
Assembly:Heat olive oil in large skillet.
Add ground turkey, salt, pepper, onion and garlic to skillet and saute until turkey is cooked through.
Place meat into gallon size Ziploc freezer bag.
In same skillet add carrots and celery and saute just until slightly tender, not soft.
Pour into bag with meat.
Add tomatoes, beef broth, tomato paste and all the herbs to skillet and bring to a boil.
Pour into bag with meat & veggie mixture.
Thaw completely. Pour into a large soup pot. Stir. Simmer on low heat for 30- 40 minutes.