Winter is a cold time, especially with Arctic fronts and snow/ice storms moving in. I love cooking a big pot of soup or chili that I can eat and reheat, getting warm from the inside.
This soup freezes well and is one of my favorites. I got the recipe from my mom 🙂
Spicy Vegetable Beef Soup
Yield: 7 servings, approx. 1- 1/3 C. each. 5 points/serving1 pound cooked lean ground turkey
1 medium onion(s), chopped
2 tsp minced garlic
1 jar or can chunky garden spaghetti sauce
10 oz canned beef broth
2 cup water
1 1/2 tsp Splenda
1/2 tsp salt (I use sea salt)
1/2 tsp black pepper
10 oz canned tomatoes with green chilies
16 oz frozen mixed vegetables
1/2 cup uncooked white (or brown) rice
Brown ground turkey, onion and garlic and drain. Transfer into a Crockpot sprayed with cooking spray. Add all ingredients except rice. Cover and cook on Low for 4 hours. Add rice and cook another 20 minutes.