Russian Vegetable Soup

• 1 lb lean ground turkey
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 7 cups water
• 1 medium onion, chopped
• 1 tablespoon Smart Balance butter spread
• 8 cups cabbage, shredded
• 4 cups carrots, sliced
• 2 celery ribs, sliced
• 2 medium potatoes, peeled and cubed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup beet, chopped fresh
• 1/4 cup fresh parsley
• 1 1/2 tablespoons vinegar
• 2 tablespoons all-purpose flour
• 3/4 cup nonfat milk (or half and half)

1. In a large kettle, cook the meat with salt and pepper until browned.
2. In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender.
3. In a small bowl, combine flour and milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.

lean ground turkey, salt, pepper, water, onion, butter, cabbage, carrots, celery, potatoes, tomatoes, parsley, vinegar, flour, nonfat milk

Taken from www.food.com/recipe/russian-vegetable-soup-365762 (may not work)