Vegetable Garden Soup with Turkey

Vegetable Garden Soup with Turkey + enlarge image
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3 users rated this recipe an average rating of 4.5
Makes:
6 servings
Serving Size:
1 1/2 cups each
Prep:
25 mins
Cook:
15 mins
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Vegetable Garden Soup with Turkey

Ingredients
1
medium onion, chopped (1/2 cup)
1
stalk celery, thinly sliced (1/2 cup)
1
tablespoon olive oil
3
cloves garlic, minced
2
14 1/2 ounce cans reduced-sodium chicken broth
1
cup water
8
ounces 2-inch-diameter new potatoes, quartered
6
ounces fresh green beans, trimmed and cut into 1-inch pieces (1 1/2 cups)
9
ounces yellow summer squash, trimmed, halved lengthwise, and cut into thick slices
2
cups coarsely shredded cooked fresh turkey breast
1
large tomato, coarsely chopped
1
tablespoon snipped fresh thyme or lemon thyme
2
teaspoons snipped fresh sage
1/4
teaspoon ground black pepper

Directions

  1. In a 4-quart Dutch oven cook onion and celery in hot oil over medium heat for 5 minutes, stirring occasionally. Add garlic; cook and stir for 30 seconds. Add broth and water. Bring to boiling. Add potatoes, beans, and squash. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until vegetables are tender.
  2. Stir in turkey, tomato, thyme, sage, and pepper. Heat through. Ladle soup into bowls.

Nutrition Facts

(Vegetable Garden Soup with Turkey)
    Per serving:
  • 155 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 2 g monounsatured fat),
  • 35 mg chol.,
  • 368 mg sodium,
  • 14 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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