View Full Version : Quick and Easy Turkey Vegetable Soup

December 5th, 2006, 12:55 AM
"The mild cheese complements this slightly spicy soup." -Tara Bennett, Raleigh, NC

Cooking spray
1 cup finely chopped celery (about 2 stalks)
1/2 cup finely chopped onion
1 1/2 teaspoons bottled minced garlic
1 1/2 pounds ground turkey breast
3 cups water
1 cup sliced carrot (about 2 large)
1/2 cup frozen French-cut green beans
1/2 cup frozen whole-kernel corn
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
2 bay leaves
2 beef-flavored dry bouillon cubes, chopped
1 (15-ounce) can kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
6 tablespoons shredded Monterey Jack cheese

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, garlic, and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble. Add 3 cups water and remaining ingredients except cheese; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Discard bay leaves. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 1 tablespoon cheese.

Yield: 6 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)

CALORIES 238(16% from fat); FAT 4.3g (sat 2g,mono 0.7g,poly 0.2g); PROTEIN 31.9g; CHOLESTEROL 52mg; CALCIUM 102mg; SODIUM 899mg; FIBER 5.5g; IRON 1.9mg; CARBOHYDRATE 18.4g