Source: dLife

Hearty beef, turkey, vegetable, and herb soup.

Servings

8 oz extra lean ground beef (5% fat)
8 oz ground turkey, 7% fat, raw
1.5 cup fresh chopped onion
2 medium carrots , coarsely shredded
2 medium celery stalks , sliced
2 medium garlic cloves , minced
6 cup beef broth
29 oz Tomatoes, diced, with juice, canned , undrained (2 -14 1/2 oz cans)
1 tbsp fresh sage , snipped (or 1 tsp dried, crushed sage)
2 tsp fresh thyme , snipped (or 1 tsp dried, crushed thyme)
1 tsp fresh rosemary , snipped (or 1/2 tsp dried, crushed rosemary)
0.25 tsp salt (optional)
0.25 tsp black pepper , freshly ground
1 pinch fresh sage (optional)

1 In Dutch oven, over medium, add beef, turkey, onion, carrot, celery, and garlic. Cook until meat is brown and onion is tender.
2 Drain fat. Add broth, undrained tomatoes, dried herbs (if using), fresh rosemary (if using), salt, and pepper to Dutch oven.
3 Bring to boil, reduce to simmer, cover and cook for 15 minutes or until vegetables are tender.
4 Add fresh sage and fresh thyme, if using.
5 Ladle into bowl, and if desired, garnish with additional fresh sage.