This is a straightforward dish that is just as delicious and genuine as the dessert you would find at a German restaurant. Anything goes with this one, however I like to use strawberries. Meringue cookies are a low-fat snack that you can prepare in smaller mounds.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ pound ground turkey
- ⅓ cup chopped onion
- ⅓ cup chopped celery
- 1 clove garlic, finely chopped
- 1 (14.5 ounce) can chicken broth
- 1 (14.5 ounce) can fire-roasted diced tomatoes with juice
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 large bay leaf
- salt and ground black pepper to taste
- 1 cup frozen mixed vegetables
- ½ cup cooked white rice
Instructions
- Combine ground turkey, onion, celery, and garlic in a large saucepan over medium heat. Saute until turkey is cooked through and browned, 5 to 7 minutes. Drain fat from the saucepan.
- Add chicken broth, fire-roasted tomatoes, tomato paste, Worcestershire sauce, thyme, oregano, bay leaf, salt, and pepper. Reduce heat to medium-low, cover, and cook for about 10 minutes.
- Stir in frozen vegetables and rice and simmer until vegetables are tender, about 10 minutes. Remove bay leaf and serve.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 1 g |
| Sodium | 895 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Comment to Tessa: I’m the submitter of this recipe, and I’m a bit confused by your comment that it takes twice the time listed to cook the rice and mixed veggies until done. Did you use “cooked” rice? Recipe calls for cooked rice, so basically, all you’re doing is just reheating it, and frozen mixed veggies cook in a very short time.
Easy and yummy!
I used ground pork and petite diced tomatoes which I had on hand. It turned out too thick with an overpowering tomato base. It was more like a stew than a soup. The cooking time for the rice and frozen vegetables is about half the time it actually takes to cook them until they are done. I ended up using 32 oz of chicken broth and it is still too thick. I won’t be making this again.
I substituted diced tomatoes with Basil and Oregano in place of Fire Roasted tomatoes. It was thicker than a normal soup, but pretty tasty.