In the spirit of sharing recipes....

Since my favorite sister in the world started this whole recipe sharing idea, I've decided to divulge one that is truly popular and very easy!
I probably make this once every 3-4 weeks. It’s a hit and it makes A LOT!!! Leftover city! I usually either freeze the leftovers into individual portions for a quick and great reheat, or half the recipe for the 2 of us (still lots of leftovers when I half it).
I’ve made it for work functions, when necessary, and everyone raves about it.
It’s really low calorie, per serving, too.
I also usually add a side salad for an addition.
Also, you can make it with beef, if you prefer, but I’ve always done it with turkey.

Turkey Macaroni Soup
1 lb (97/3%) ground turkey
1 medium onion finely chopped (I turn the onion into almost liquid in the food processor b/c we’re not onion fans…if you are, leave them more substantial)
2 small cans (15 oz each) Veg-All
1 large can (28 oz) crushed tomatoes
2 beef bouillon cubes
1 to 2 cups whole wheat elbow macaroni (or regular elbow macaroni if you’re not a whole wheat fan, of course that will change the calorie content)
2 tsps Worcestershire sauce
4 cups water
1 tsp salt
¼ tsp ground pepper
Colby cheese (optional for serving)
Saltines (optional for serving)

First, place 2 beef bouillon cubes into 2 of the 4 cups of water. Put in microwave for 60 seconds. Stir, dissolve and set aside.
Brown onion and ground turkey in large soup pot.
Add in Veg-All, crushed tomatoes, salt & pepper, Worcestershire sauce, beef bouillon mixture and bring to boil.
Add the remaining 2 cups of water and the elbow macaroni. If you want it soupier put in 1 cup of the macaroni; for thicker stew add in 2 cups of the macaroni.
Simmer, covered, for 20 minutes or until noodles are soft.
Salt and pepper to taste. Add a few slices of Colby cheese and crackers if desired at serving.
Enjoy!!