Hearty He-Man Turkey Soup

• 1 lb. skinless, boneless turkey breast
• 1 Tbsp. vegetable oil
• 3 stalks celery, diced
• 2 small onions, diced
• 2 medium carrots, diced
• 1 green pepper, diced
• 3 cloves garlic, minced
• 2 cans (10 3/4 oz. each) cream of low-fat, low- sodium mushroom soup, diluted with water
• 2 c. low-sodium chicken broth
• 1/2 c. frozen corn, thawed
• 1/2 c. frozen peas, thawed
• 1 c. frozen Brussels sprouts
• 1 c. frozen broccoli, thawed and chopped
• 2 bay leaves
• pepper to taste

1. Cut turkey in small pieces.
2. Pour oil in skillet.
3. Add turkey. Saute over medium heat for 4 to 5 minutes or until turkey is light brown.
4. Add celery, onions, carrots and green pepper.
5. Saute 8 to 10 minutes.
6. Add garlic.
7. Cook slowly over low heat for 5 minutes, stirring occasionally.
8. Pour soup and chicken broth in a saucepan and stir over medium heat.
9. Add turkey, vegetable mixture, corn, peas, Brussels sprouts, broccoli, bay leaves and pepper.
10. Stir. Cover and simmer over low heat for 15 minutes.
11. Remove bay leaves. Stir.

skinless, vegetable oil, stalks celery, onions, carrots, green pepper, garlic, cream of lowfat, chicken broth, frozen corn, frozen peas, brussels, frozen broccoli, bay leaves, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=641262 (may not work)