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.

Servings: 6

Nutritional Information
Per Serving

Calories 265
Calories from Fat 44
Total Fat 5g
Saturated Fat 2g
Cholesterol 55mg
Sodium 1789g
Potassium 839mg
Carbohydrates 29g
Dietary Fiber 7.5g
Sugar 7g
Net Carbs 21.5g
Protein 27g


Recipe Source: Cooking Light

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“I loved the surprising thickness of this soup- almost like a chili. Very good.”
-Marlborough, MA

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