Texas Vegetable Soup

Serves: 6 (1 1/2 cup servings)
WW Points per Serving: 4

16 oz. - Ground Turkey or 90% lean Beef
1 cup - Chopped Onion
1 cup - Chopped Celery
1 3/4 cups - Canned Beef Broth (one 14 1/2 oz. can)
2 cups - Campbell's Healthy Request Tomato Juice
6 oz. - Canned Red Kidney Beans, rinsed and drained (one 8 oz. can)
2 cups - Canned Tomatoes, coarsely chopped, undrained
1 1/2 cups - Frozen Whole Kernel Corn
1 cup - Frozen Sliced Carrots
1 cup - Frozen Cut Green Beans
1/2 tsp. - Minced Garlic
1 tsp. - Jo's Chili Seasoning
1/4 tsp. - Black Pepper

In a large saucepan sprayed with olive-flavored cooking spray, brown meat and onion. Add celery, beef broth, tomato juice, kidney beans, tomatoes, corn, carrots and green beans. Mix well to combine. Stir in garlic, chili seasoning and black pepper. Bring mixture to a boil. Reduce heat. Cover and simmer 30 minutes, stirring occasionally.

Kelley's note: Good stuff. In my opinion, not as good as the Taco Soup but I am very partial to that one. I didn't find Jo's seasoning but used regular chili powder that I had on hand.