1 pound ground turkey 1 large Spanish onion, chopped 1 can (48-ounce size) tomato juice 1 small head cabbage, chopped 3 large carrots, diced 3 stalks celery, diced water, if needed freshly ground black pepper, to taste
In a non-stick pot, scramble the turkey with onion and cook until turkey is lightly browned. Drain off any excess fat that cooks out. Add tomato juice, cabbage, carrots, and celery. Bring to a boil.
Reduce heat; cover and simmer for about 1 1/2 hours. If soup is too thick, add water. Season with pepper.