TURKEY VEGETABLE SOUP

SERVES 4 to 6

This soup is based on my mother's Hamburger Vegetable Soup recipe. It is healthy, delicious and, even though there are a lot of ingredients, it is very easy. Like many soups, it is even better the next day so it can be made ahead and refrigerated.

INGREDIENTS

Olive oil, about 1 tablespoon

1 pound lean ground turkey

1 medium onion, chopped

1/2 large green bell pepper, chopped

1/2 large red bell pepper, chopped

Salt and pepper to taste

4 large cloves garlic, minced

1 tablespoon dried marjoram leaves

2 teaspoons dried thyme leaves

1/2 cup dry sherry

1 can (15.5-ounces) whole tomatoes, crushed slightly, with juices

2 cups low-sodium chicken

4 cups water

2 packages (16-ounces each) frozen mixed vegetables

8 ounces frozen whole kernel corn

8 ounces frozen baby lima beans

1 can (14.5-ounces) chick peas, rinsed and drained (Also known as garbanzo or ceci beans)

Freshly grated Parmesan cheese for garnish (optional)

Heat the oil in a large soup pot over medium-high heat. Add the ground turkey and brown, breaking it apart as it cooks. Add the onions and peppers and sauté about 2 or 3 minutes. Add salt, pepper, garlic, marjoram and thyme and sauté another minute. Add the sherry and tomatoes; stir to release any browned bits in the bottom of the pan. Add the broth, water, vegetables and beans. Bring to a boil, then reduce heat to low, cover and cook for about one hour. Taste for seasoning. Serve, passing the cheese separately.

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