2 tbsp. butter
2 tbsp. cooking oil
1 pkg. ground turkey
2 c. chopped cabbage
1 c. diced zucchini
1 tsp. dried basil leaves
1/4 c. snipped parsley
1/2 c. chopped onion
2 cloves garlic, chopped
5 c. beef broth
1 c. diced carrots
1 (15 1/2 oz.) can whole tomatoes, undrained
1 (10 oz.) pkg. frozen green beans, thawed

Heat butter and oil in Dutch oven over medium-high heat until butter is melted. Crumble turkey into Dutch oven. Stir in onion and garlic. Cook until turkey is no longer pink. Stir in broth, cabbage, carrots, zucchini, tomatoes, and basil; cut up tomatoes.

Salt and pepper to taste; reduce heat. Simmer until vegetables are tender, about 15 minutes. Stir in beans and parsley. Simmer until heated through. Yield 8-10 servings.