Italian Vegetable Soup

• 1 lb. ground turkey or beef
• 1 c. diced onion
• 1/2 c. celery
• 1 c. sliced carrots
• 1 c. cubed potatoes
• 2 cloves garlic, minced or 1 tsp. dried minced garlic
• 1 (15 oz.) can tomato sauce
• 1 (16 oz.) can tomatoes, chopped
• 1 (15 oz.) can red kidney beans, undrained
• 2 cans chicken broth
• 1 (6 oz.) can spicy hot V-8 juice
• 1 tsp. dried parsley flakes
• 1 tsp. Mrs. Dash seasoning
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 c. shredded cabbage
• 1 c. frozen green beans, in 1-inch pieces
• 1/2 c. spaghetti, broken in 2-inch pieces

1. Brown meat; drain off any fat.
2. Add all ingredients, except cabbage, green beans and spaghetti.
3. Bring to boiling, then lower heat and simmer 30 minutes.
4. Add cabbage, green beans and spaghetti.
5. Bring to boiling again and simmer until spaghetti is tender.
6. If you prefer a thinner soup, add extra broth or water. Sprinkle with Parmesan cheese when serving.
7. Yields 12 servings.

ground turkey, onion, celery, carrots, potatoes, garlic, tomato sauce, tomatoes, red kidney beans, chicken broth, parsley flakes, seasoning, salt, pepper, cabbage, frozen green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526673 (may not work)