• 5 Ratings
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • Stir in turkey, tomato, thyme, sage, and pepper. Heat through. Ladle soup into bowls.

Nutrition Facts

155 calories; 3 g total fat; 1 g saturated fat; 2 g monounsaturated fat; 35 mg cholesterol; 368 mg sodium. 701 mg potassium; 14 g carbohydrates; 3 g fiber; 4 g sugar; 19 g protein; 680 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0