Hearty Turkey Vegetable Soup
The recipe Hearty Turkey Vegetable Soup can be made in about 1 hour and 5 minutes. One serving contains 225 calories, 21g of protein, and 2g of fat. This dairy free recipe serves 10 and costs $1.77 per serving. It works well as an affordable soup. It will be a hit at your Winter event. This recipe from Taste of Home requires spaghetti sauce, canned super northern beans, pepper, and canned tomatoes. 206 people have tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is excellent. Hearty Italian Turkey Sausage Meatball and Vegetable Soup, Hearty Turkey & Vegetable Chili, and Hearty Vegetable Soup are very similar to this recipe.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
3 cans (14 ounces each) reduced-sodium beef broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 large carrot, cut into 1-inch julienne strips
1 tablespoon dried parsley flakes
1 pound lean ground turkey
1 medium onion, chopped
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup uncooked small shell pasta
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
2 small zucchini, quartered lengthwise and sliced
Equipment:
dutch oven
Cooking instruction summary:
Directions In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta. Yield: 10 servings (3-3/4 quarts). Originally published as Hearty Turkey Vegetable Soup in Light & TastyOctober/November 2004, p37 Nutritional Facts One serving (1-1/2 cups) equals 242 calories, 4 g fat (1 g saturated fat), 38 mg cholesterol, 888 mg sodium, 34 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain.
2. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce.
3. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.
Nutrition Information:
covered percent of daily need
