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Vegetable Garden Soup with Turkey

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups each
  • Prep: 25 mins
  • Cook: 15 mins

Vegetable Garden Soup with Turkey

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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