Hearty Turkey Vegetable Soup Recipe
I found this recipe on the Internet, but it was too high in fat. After experimenting, I created a more nutritious version, I often double this chili-like soup to freeze or to share with friends.
—Julie Anderson of Bloomington, Illinois
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 teaspoon pepper
- 2 teaspoons dried oregano
- 1 medium onion chopped
- 1 teaspoon hot pepper sauce
- 1 pound lean ground turkey
- 1 tablespoon dried parsley flakes
- 1 can (16 ounces) kidney beans rinsed and drained
- 2 small zucchini quartered lengthwise and sliced
- 1 large carrot cut into 1-inch julienne strips
- 3 cans (14 ounces each) reduced-sodium beef broth
- 1 jar (26 ounces) garden-style pasta sauce or meatless s
- 1 can (15-1/2 ounces) great northern beans rinsed and drained
- 1 can (14-1/2 ounces) italian diced tomatoes undrained
- 1 cup uncooked small shell pasta
- Carbohydrate 0.280032822906193 g
- Cholesterol 35.83379723 mg
- Fat 3.77799807232409 g
- Fiber 0.161534305459228 g
- Protein 7.98937031864172 g
- Saturated Fat 1.02714197556849 g
- Serving Size 1 1 serving (46g)
- Sodium 46.5412708571852 mg
- Sugar 0.118498517446965 g
- Trans Fat 0.417377582848857 g
- Calories 69 calories
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 & Tasty October/November 2004, p37
