10 ounces extra-lean ground turkey breast 1(15oz) can black beans, drained
1 medium onion, diced 2 (15oz) cans fat free, reduced
4 (14-ounce) cans diced tomatoes sodium beef broth
2 medium zucchini, diced 4 celery stalks, diced
2 medium yellow squash, diced 2 green peppers, diced
1 pkg.dry chili seasoning

1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and onion and saute until browned, about 5 minutes.
2. Transfer the browned turkey and onion mixture to a large soup pot and add the tomatoes, zucchini, squash, beans, broth, celery, peppers, and chili seasoning. Bring to a simmer over medium heat. Continue to simmer until the vegetables are tender, about 30 minutes.
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These are the changes I made : I used 2 large onions for more flavor. I don't like yellow squash so I added more green pepper and celery. I also used only one can of broth because it came out too watery with 2. I also used Contadina diced tomatoes - 2 cans with roasted garlic flavor and 2 cans with Italian seasoning flavor. I also used McCormick chili seasoning in the package. Just wanted to let you know what worked for me. 1 point a cup with 37 oysterettes for 1 point!! I ate 3 cups for lunch and 3 cups for dinner one night. Enjoy- JoAnn