This soup has been a long time favorite in my family.  I picked up this recipe when I lived in Germany.  It’s yummy, warm and doesn’t cost a whole lot to make.  I usually double this and we have it the next day for lunches.

Ground Turkey Vegetable Soup and Cheese
1/2 – 1 pound Ground Turkey

2 Onions, chopped

4 cups water (I’ve used Chicken, Beef and Vegetable broth for all or part of the liquid- great way to finish up open containers in the fridge)

1 can (29 ounces) or 1 quart canned tomatoes

5 medium potatoes, washed and cubed (small red potatoes are good…and easy!)

3 large carrots, cleaned and sliced thick (half some baby carrots for a time saver)

1 teaspoon salt

1 bay leaf

2 cups (8 ounces) Monterey Jack or other cheese, cubed.

In a large stock pot brown ground turkey with onion, Add water, tomatoes, potatoes, carrots, salt and bay leaf.  Simmer, partially covered, until vegetables are tender, about 45-60 minutes.  Just before serving, sprinkle cheese cubes on top.