I started to call this Minestrone soup, but after it was done, it was more like a hearty pasta with tons of veges. It was still good of course, but I can't really call it a soup if there's not much broth to it in the end.
All ingredients were estimated.
3 quarts water
5 teaspoon chicken bouillon
3-4 stalks of celery, sliced
4-5 carrots, sliced
3 potatoes, chopped
1 cup string beans, cut into 3/4 pieces
1 onion, halved and sliced
1 can, 28 oz crushed chunky tomatoes
1 bay leaf
3/4 ground turkey
2 cups elbow macaroni (uncooked) (or pasta of choice)
ground thyme, to taste
ground Italian seasoning, to taste
1. Bring a pot of water to a boil. Add chicken bouillon to water and mix well.
2. Add the celery, carrots, potatoes, string beans, onion, bay leaf, and crushed tomatoes to the pot. Cover, bring to a boil, then lower the heat to medium-low and let simmer for about 30-40 minutes or until vegetables are semi tender.
3. Spray a pan with nonstick spray and brown the ground turkey.
4. Add the turkey, macaroni, and seasoning to the pot and stir. Cover, turn up the heat to medium-high and cook for another 8-10 minutes, or until pasta is done.
5. Remove bay leaf and serve.
None the less, it was yummy and easy. There was enough for leftovers for the next day.