TURKEY- VEGETABLE SOUP
1 cup finely chopped celery (about 2 stalks)
½ cup finely chopped onion
1½ tsp minced garlic
1½ lbs ground turkey breast
3 cups water
1 cup sliced carrot (about 2 large)
½ cup frozen French-cut green beans
½ cup frozen whole-kernel corn
1½ tsp ground cumin
1 tsp chili powder
2 whole bay leaves
2 cubes beef-flavored dry bouillon, chopped
15 ounce can kidney beans, rinsed and drained
14.5 ounce can diced tomatoes and green chiles, undrained
6 Tbs shredded Monterey Jack cheese
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add celery, onion, garlic and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble. Add 3 cups of water and remaining ingredients except cheese; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Discard bay leaves.
3. Ladle 1½ cups soup into each of 6 bowls; top each serving with 1 Tablespoon of cheese.
Calories from Fat 44
Total Fat 5g
Saturated Fat 2g
Dietary Fiber 7.5g
Net Carbs 21.5g
WW POINTS: 6.5
Recipe Source: Cooking Light
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“I loved the surprising thickness of this soup- almost like a chili. Very good.”