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Program #166
Guest: Carol Goldsmith

Vegetable Soup
(this is based on an old Southern Living recipe. It's great to keep in a container in the refrigerator for a quick lunch. It's even better a day or two after it's made!)

1 lb. ground turkey breast
1 cup chopped onion
2 cloves garlic, chopped
1 jar (30-ounce) chunky garden-style spaghetti sauce with mushrooms and peppers
1 cup chicken broth
2 cup water
1 cup sliced celery
1 tsp. salt (I like to use Jane's Crazy Mixed-Up Salt)
1/2 tsp. pepper
1 can diced tomatoes
1 pkg. (16 ounces) frozen mixed vegetables

Cook first three ingredients in a large Dutch overn over medium heat until meat is browned. Stir to crumble meat. Add spaghetti sauce and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in tomatoes and vegetables, return to a boil. Cover and simmer 10 to 12 minutes or until vegetables are tender.

Makes 12 cups.
Joanne and Carol Goldsmith add the secret ingredient to the soup.
Carol Goldsmith has been with WYFF News 4 for over 20 years.
Joanne and Carol enjoy a bowl of soup and some quality interview time.