Zippy Turkey Stoup - cooking recipe

Ingredients

2 lbs ground turkey
1 large onion
1 -2 cup chopped zucchini (1, 8-10-inch or 2, 6-inch squash)
1 -2 cup chopped yellow squash (1, 8-10-inch or 2, 6-inch squash)
2 (14 1/2 ounce) cans diced tomatoes
1 lb frozen spinach (optional)
2 small fresh jalapeno peppers, minced
2 garlic cloves, put through press
1 tablespoon parsley
2 teaspoons oregano
4 cups chicken stock
8 -12 ounces vegetable juice cocktail (optional) or 8 -12 ounces tomato juice (optional)
1 cup rice
olive oil

Preparation

In a large pot, brown the ground turkey and onions in a little olive oil.
Add all the other ingredients and bring to boil.
Simmer 15-20 minutes, until rice is soft and flavors are well blended.
Note: If you prefer a thinner, more brothy consistency add more chicken stock and taste to adjust seasonings.
Note: The jalapenos don't make this really hot -- just a little zippy. If even this is too much substitute the milder Anaheims or \"Cubanelle\"-type sweet peppers. If its not spicy enough for you go for whatever variety suits your taste.
Note -- I haven't frozen it, but it ought to freeze as well as any other soup.