Turkey Vegetable Soup
Here’s a good way to use up some of that leftover holiday turkey!
Recipe information
Yield
Serves 6; 1 1/2 cups per serving
Ingredients
Cooking spray
1 teaspoon canola or corn oil
1 medium onion, chopped
1/2 medium rib of celery, diced
6 cups Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
1 cup canned no-salt-added diced tomatoes, drained
1 cup chopped cooked turkey breast, cooked without salt, all visible fat and skin discarded
1/2 cup frozen green peas
1/2 cup frozen whole-kernel corn
1/2 teaspoon pepper
1/4 teaspoon red hot-pepper sauce
Preparation
Step 1
Lightly spray a stockpot with cooking spray. Put the oil in the pot, swirling to coat the bottom. Cook the onion and celery over medium-high heat for 3 minutes, or until the onion is soft, stirring frequently.
Step 2
Stir in the remaining ingredients. Increase the heat to high and bring to a simmer. Reduce the heat and simmer, covered, for 20 minutes.
Nutrition Information
Step 3
(Per serving)
Step 4
Calories: 84
Step 5
Total fat: 1.5g
Step 6
Saturated: 0.0g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 0.5g
Step 9
Monounsaturated: 0.5g
Step 10
Cholesterol: 20mg
Step 11
Sodium: 59mg
Step 12
Carbohydrates: 8g
Step 13
Fiber: 2g
Step 14
Sugars: 3g
Step 15
Protein: 11g
Step 16
Calcium: 32mg
Step 17
Potassium: 340mg
Dietary Exchanges
Step 18
1/2 starch
Step 19
1 very lean meat
