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Title: Turkey & Noodle Tomato Soup
Categories: Poultry, Vegetables, Pasta
Yield: 8 servings
1 lb Ground turkey
2 oz Env onion soup mix
3 oz Pkg beef ramen noodles
1 1/2 ts Sugar
3/4 ts Pepper
1/4 ts Salt
46 oz Jug V8 juice
16 oz Bag frozen mixed vegetables
In a Dutch oven, cook turkey over medium heat 6-8
minutes or until no longer pink, breaking into crumbles;
drain. Stir in soup mix, 1-1/2 teaspoons seasoning from
the noodles, sugar, pepper and salt. Add V8 juice and
vegetables; bring to a boil. Reduce heat; simmer,
uncovered, 5 minutes.
Break noodles into small pieces; add to soup (discard
remaining seasoning or save for another use). Cook 3-5
minutes longer or until noodles are tender, stirring
occasionally.
Jennifer Bridges, Los Angeles, California
Makes 6 servings (2 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... I had no idea that cooking involved so much alcohol
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