Vegetable Garden Soup with Turkey

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4.0 by 5 people

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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.
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Nutrition Facts (Vegetable Garden Soup with Turkey)

  • Per serving:
  • 155 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 2 g monounsaturated fat ),
  • 35 mg chol. ,
  • 368 mg sodium ,
  • 14 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 19 g pro.
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