Zesty Tomato Turkey Soup
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||3⁄4 Clove (3.75 gm), or 1 small clove, minced|
|Canned cocktail vegetable juice||24 Ounce (Two 12 Ounce Cans)|
|Canned stewed tomatoes||8 Ounce, cut up (1 Can)|
|Diced cooked turkey||5 Ounce (Butterball Brand)|
|Chopped seeded cucumber||1⁄3 Cup (5.33 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Chicken bouillon granules||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
Cook bacon in large saucepan over medium-high heat until crisp; crumble into small pieces and set aside.
In drippings, cook and stir onion and garlic until tender.
Add remaining ingredients, including reserved bacon.
Bring to a boil over high heat.
Reduce heat to low; simmer 5 minutes or until hot.