Turkey Soup (phase 1-4) serves 4
2 lbs uncooked ground turkey breast
6 radishes, sliced
4 stalks celery, chopped
2 cloves garlic, minced
1 green bell pepper chopped
12 asparagus stalks, chopped
1 tbsp snipped fresh sage or 1 teaspoon dried sage, crushed
2 tsp snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 tsp snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 tsp sea salt
1/4 tsp ground black pepper
6 cups low-sodium low fat chicken broth
In a Dutch oven, cook turkey, radishes, celery, bell pepper and garlic until meat is brown and veggies are tender. Drain off fat.
Add chicken broth, asparagus, sage, thyme, rosemary, sea salt and pepper. Bring to boiling; reduce heat, cover; and simmer 10 to 15 minute. If desired, garnish with additional sage.