Reprinted from The Blood Type Diet Website (www.dadamo.com) Tomatoless Vegetable Soup With Turkey Contributed by: Ramona Harvley Added: Jan 19, 2008 at 00:38 AM Description: A very tasty and hardy soup; perfect for a cold, rainy evening to warm up with. Ingredients: 1 quart chicken broth [or vegetable broth] 3 cups carrot juice 2 large carrots, sliced 2 large onions, chopped 2 ribs celery, chopped 2 cans green beans 2 cans black beans [omit for BT] 2 cans sweet (green) peas 2 ½ pounds ground turkey sea salt garlic basil How to make it: Open all cans and pour contents into a colander to drain, reserving the liquid; then, transfer to a large pot. Pour in the chicken broth and the carrot juice. Start heating this on medium heat. Place the carrots, onions, and celery in a boiler. Pour in enough of the reserved broth from the canned vegetables to cook; (discard the remaining broth) bring to a boil. Turn heat to low and cook for about 10 minutes. Put these into the soup pot. While the veggies are cooking, brown the ground turkey in a skillet. When you don’t see any pink in the ground turkey, pour it into the soup pot. Cover and cook on low until done. Add sea salt, garlic, and basil to taste. Serve with rye cornbread. Yield: About seven to eight quarts Note: You can make it in a crock pot.