Ingredients

1 pound ground turkey

1 cup chopped onion

1 46-ounce can tomato or tomato-vegetable juice

1 1/4 pounds green cabbage, cored and chopped

3 large carrots, peeled and chopped

2 or 3 ribs celery, chopped

1 bouillon cube or packet

Salt to taste (optional)

Freshly ground black pepper to taste

Water, if needed

Preparation

  1. In a large nonstick skillet, brown the turkey with the onion, breaking up the turkey into small bits. Transfer the mixture to a large saucepan.

  2. Add the tomato or tomato-vegetable juice, cabbage, carrots, celery, bouillon cube or packet, salt (if using) and pepper. Bring the soup to a boil, reduce the heat, cover the pan and simmer the soup for 1 1/2 hours, adding water if the soup gets too thick.