Zippy Turkey Stoup

• 2 lbs ground turkey
• 1 large onion
• 1 -2 cup chopped zucchini (1, 8-10-inch or 2, 6-inch squash)
• 1 -2 cup chopped yellow squash (1, 8-10-inch or 2, 6-inch squash)
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 lb frozen spinach (optional)
• 2 small fresh jalapeno peppers, minced
• 2 garlic cloves, put through press
• 1 tablespoon parsley
• 2 teaspoons oregano
• 4 cups chicken stock
• 8 -12 ounces vegetable juice cocktail (optional) or 8 -12 ounces tomato juice (optional)
• 1 cup rice
• olive oil

1. In a large pot, brown the ground turkey and onions in a little olive oil.
2. Add all the other ingredients and bring to boil.
3. Simmer 15-20 minutes, until rice is soft and flavors are well blended.
4. Note: If you prefer a thinner, more brothy consistency add more chicken stock and taste to adjust seasonings.
5. Note: The jalapenos don't make this really hot -- just a little zippy. If even this is too much substitute the milder Anaheims or "Cubanelle"-type sweet peppers. If its not spicy enough for you go for whatever variety suits your taste.
6. Note -- I haven't frozen it, but it ought to freeze as well as any other soup.

ground turkey, onion, zucchini, yellow squash, tomatoes, frozen spinach, peppers, garlic, parsley, oregano, chicken stock, vegetable juice cocktail, rice, olive oil

Taken from www.food.com/recipe/zippy-turkey-stoup-250732 (may not work)