1 teaspoon snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
¼ teaspoon salt
¼ teaspoon ground black pepper
2 medium potatoes, chopped (2 cups)
Snipped fresh sage (optional)
In in a Dutch oven, cook beef, turkey, onion, carrot, celery and garlic until meat is brown and onion is tender. Drain off fat.
Add beef broth, undrained tomatoes, sage, thyme, rosemary, salt and pepper. Bring to boiling then stir in potatoes and reduce heat. Cover; simmer 10 to 15 minutes or until vegetables are tender. If desired, garnish with additional sage.
To make ahead: Prepare soup as directed through Step 2. Cover and chill for up to 24 hours. Heat and serve as directed.