- Servings: Makes 12 (1 cup) servings
Ingredients:
| 8 | |
| Ounces Extra-lean Ground Beef | |
| 8 | |
| Ounces Uncooked Ground Turkey Breast | |
| 1-1/ | 2 |
| Cups Finely Chopped Onion | |
| 2 | |
| Carrots, coarsely shredded | |
| 2 | |
| Stalks Celery, sliced | |
| 2 | |
| Cloves Garlic, minced | |
| 6 | |
| Cups Lower-sodium Beef Broth | |
| 2 | |
| 14½-oz cans | Diced Tomatoes, undrained |
| 1 | |
| Tablespoon Snipped Fresh Sage or 1 Teaspoon Dried Sage, crushed | |
| 2 | |
| Teaspoons Snipped Fresh Thyme or 1 Teaspoon Dried Thyme, crushed | |
| 1 | |
| Teaspoon Snipped Fresh Rosemary or 1/2 Teaspoon Dried Rosemary, crushed | |
| 1/ | 4 |
| Teaspoon Salt | |
| 1/ | 4 |
| Teaspoon Ground Black Pepper | |
| 2 | |
| Medium Potatoes, chopped (2 cups | |
Directions:
1. In in a Dutch oven, cook beef, turkey, onion, carrot, celery, and garlic until meat is brown and onion is tender. Drain off fat.
2. Add beef broth, undrained tomatoes, sage, thyme, rosemary, salt and pepper. Bring to boiling; stir in potatoes. reduce heat. Cover; simmer 10 to 15 minutes or until vegetables are tender. If desired, garnish with additional sage. makes 12 (1-cup) servings.
Make-Ahead Directions: Prepare soup as directed through Step 2. Cover and chill for up to 24 hours. Heat and serve as directed.
Nutrition Facts Per Serving:
Servings: 12 (1 cup) servings
Calories 103
Total Fat (g) 2
Saturated Fat (g) 1
Cholesterol (mg) 19
Sodium (mg) 418
Carbohydrate (g) 10
Fiber (g) 1
Protein (g) 10
