Turn V8 juice, ramen and frozen veggies into a wonderful soup that really satisfies. I like to serve it with biscuits.
—JENNIFER BRIDGES LOS ANGELES, CA
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS (2 QUARTS)
1 pound ground turkey
1 envelope reduced-sodium onion soup mix
1 package (3 ounces) beef ramen noodles
1 1/2 teaspoons sugar
3/4 teaspoon pepper
1/4 teaspoon salt
1 bottle (46 ounces) reduced-sodium V8 juice
1 package (16 ounces) frozen mixed vegetables
1. In a Dutch oven, cook turkey over medium heat for 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.
2. Break noodles into small pieces; add to soup (discard the remaining seasoning or save for another use). Cook 3-5 minutes longer or until the noodles are tender, stirring occasionally.
FREEZE OPTION Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.