In a large cooking pot, brown your lean ground turkey or beef until completely done. Drain any fat and replace meat into your pot. At medium heat, add desired salt and pepper. I try to keep mine as low sodium as possible. Add tomato sauce and water. I just fill the empty tomato sauce can with water twice. Add both cans diced tomatoes. Do not drain cans. Keep all that yummy sauce. Add carrots, celery, corn, onion and parsley. Allow this to cook at a slow simmer for a couple hours. Once carrots are soft, put heat to low and add macaroni. Before macaroni is completely done, remove soup from heat all together. The macaroni will continue to soften in the hot soup and you don't want mushy noodles. Allow to cool and serve with toasted wheat rolls!
If you cook this uncovered, you may need to add more water as some will evapoate. Also, the macaroni will soak up quite a bit of water and if you want a less thick soup, you can add more water as desired.
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|Serving Size: 1 Serving (870g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 187 (33%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 56.7mg||17 %|
|Sodium 928.4mg||32 %|
|Potassium 1468.1mg||39 %|
|Total Carbohydrate 73.9g||22 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 64.8g|
|Protein 24.5g||35 %|
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Calories per serving: 568
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