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Turkey Vegetable Soup

 

A quick and easy soup recipe...
 

1 cup 

 

finely chopped celery (about 2 stalks)

 

½ cup 

 

finely chopped onion

 

1½ tsp 

 

bottled 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

 

 Nutrition Facts

 

 

 

 

 

 

Amount Per Serving

 

 

 

Calories

 

264.90

 

Calories From Fat (17%)

 

44.31

 

 

 

% Daily Value

Total Fat 4.93g

 

8%

 

Saturated Fat 2.04g

 

10%

 

Cholesterol 55.20mg

 

18%

 

Sodium 1788.80mg

 

75%

 

Potassium 838.91mg

 

24%

 

Carbohydrates 28.90g

 

10%

 

Dietary Fiber 7.64g

 

31%

 

Sugar 6.78g

 

 

 

Sugar Alcohols 0.00g

 

 

 

Net Carbohydrates 21.26g

 

 

 

Protein 27.21g

 

54%

 

 

 Recipe Source
Cooking Light

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