Turkey Meatballs And Vegetable Soup

• 3 cups cut fresh green beans
• 2 cups fresh baby carrots
• 2 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon minced garlic
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 1 package (12 ounces) refrigerated fully cooked Italian turkey meatballs
• 2 cups frozen corn

1. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Add the tomatoes, meatballs and corn. Cover and cook over medium-low heat for 10 minutes or until meatballs are heated through. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
3. To use frozen soup: Thaw in the refrigerator overnight. Transfer to a Dutch oven. Cover and cook over medium heat until heated through.

green beans, fresh baby carrots, chicken broth, oregano, basil, garlic, italian stewed tomatoes, turkey meatballs, frozen corn

Taken from www.tasteofhome.com/recipes/turkey-meatballs-and-vegetable-soup/ (may not work)