I made a few little swaps to the recipe. Ground Turkey instead of ground beef, lower sodium beef broth and brown rice instead of white rice. I actually preferred the swaps. I can't imagine that it would taste any better with the "regular" ingredients.
This is totally going in our regular lunch/dinner rotation!
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Turkey Vegetable Soup
- 1 lb ground turkey (or lean ground beef)
- 3 cups frozen mixed vegetables
- 2 (15oz) cans low-sodium beef broth
- 1 (15oz) can creamed corn
- 1 (10oz) can diced tomatoes and green chilies (Rotel)
- 1 (15oz) can stewed tomatoes
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1/2 tsp salt (or to taste)
- 1 cup instant brown rice
In a Dutch oven or large sauce pan, cook ground turkey until no longer pink. Drain any fat. Add frozen vegetables, beef broth, creamed corn, diced tomatoes and green chilies, stewed tomatoes, onion powder, garlic powder, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add instant brown rice. Cover and continue cooking for 10 minutes.
**For freezer meal - cook turkey and place all ingredients, expect rice, in a gallon ziplock bag. Place in freezer. When ready to cook, place contents of freezer bag into slow cooker and cook for 6 to 8 hours on LOW. Add rice and cook for an additional 10 minutes.**
**Can make the soup and freeze in ziplock bags for later. Reheat in the microwave or stove.**