TURKEYSOUP(THURSDAY)

1 to11/4poundsgroundturkey

breast 2ribscelery, sliced 1cupchoppedonion 1/2cupshreddedcarrots 21/2cupsreduced-sodium

tomatojuice

1 (14-ounce) canunsalted

chickenbroth(seeNote) 2cupsfrozencutgreenbeans 1cupslicedfreshmushrooms 1mediumtomato,chopped 2teaspoonsWorcestershire

sauce 1 teaspoondriedbasil 1 teaspoondried oregano 1 teaspooncoarsesalt 1 teaspoonpepper 1/2teaspoongarlicpowder 1bayleaf

Heat a large nonstick skillet coatedwith cooking sprayon medium. Addturkey, celery, onion and carrots; cook 10 minutes or until turkey is no longer pinkandvegetables are softened. Addmixture to 4-quart or larger slowcooker. Addtomato juice, broth, beans, mushrooms, tomato, Worcestershire sauce, basil, oregano, salt, pepper, garlic powderandbay leaf. Mixwell. Coverand cookon low6hours oron high 3 hours. Remove and discardbay leafbefore serving. Makes8cups.

Note: Thin soup with additional broth or water if desired.

Per cup: 115 calories (percent calories from fat, 6), 15 grams protein, 10 grams carbohydrate, 3 grams fiber, 1 gram fat (0.2 gram saturated fat), 39 milligrams cholesterol, 409 milligrams sodium.