Russian Vegetable Soup - cooking recipe

Ingredients

1 lb lean ground turkey
1 1/2 teaspoons salt
3/4 teaspoon pepper
7 cups water
1 medium onion, chopped
1 tablespoon Smart Balance butter spread
8 cups cabbage, shredded
4 cups carrots, sliced
2 celery ribs, sliced
2 medium potatoes, peeled and cubed
1 (14 1/2 ounce) can diced tomatoes
1 cup beet, chopped fresh
1/4 cup fresh parsley
1 1/2 tablespoons vinegar
2 tablespoons all-purpose flour
3/4 cup nonfat milk (or half and half)

Preparation

In a large kettle, cook the meat with salt and pepper until browned.
In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender.
In a small bowl, combine flour and milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.