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SOUPS
Turkey Vegetable Soup
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Turkey Vegetable Soup |
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A quick and easy
soup recipe...
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1
cup |
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finely chopped celery (about 2 stalks) |
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½
cup |
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finely chopped onion |
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1½
tsp |
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bottled minced garlic |
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1½
lbs |
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ground turkey breast |
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3
cups |
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water |
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1
cup |
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sliced carrot (about 2 large) |
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½
cup |
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frozen French-cut green beans |
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½
cup |
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frozen whole-kernel corn |
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1½
tsp |
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ground cumin |
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1
tsp |
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chili powder |
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2
whole |
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bay
leaves |
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2
cubes |
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beef-flavored dry bouillon, chopped |
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15
ounce |
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can
kidney beans, rinsed and drained |
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14.5
ounce |
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can
diced tomatoes and green chiles,
undrained |
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6
Tbs |
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shredded Monterey Jack cheese |
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1 |
Heat a Dutch
oven over medium-high heat. Coat pan with
cooking spray. |
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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. |
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3 |
Ladle 1½
cups soup into each of 6 bowls; top each serving
with 1 Tablespoon of cheese. |
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Servings: 6 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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264.90 |
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Calories From Fat (17%) |
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44.31 |
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% Daily Value |
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Total Fat
4.93g |
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8% |
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Saturated Fat 2.04g |
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10% |
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Cholesterol
55.20mg |
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18% |
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Sodium
1788.80mg |
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75% |
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Potassium
838.91mg |
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24% |
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Carbohydrates
28.90g |
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10% |
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Dietary Fiber 7.64g |
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31% |
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Sugar 6.78g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
21.26g |
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Protein
27.21g |
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54% |
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WW
POINTS: 5
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Recipe Source |
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Cooking Light |
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "I
loved the surprising thickness of this soup- almost like a chili.
Very good."
-Marlborough, MA
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