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Hearty Turkey Vegetable Soup

Hearty Turkey Vegetable Soup
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
10 ServingsPrep: 20 min. Cook: 45 min.

Ingredients

  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 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 spaghetti sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon pepper
  • 1 teaspoon hot pepper sauce
  • 1 cup uncooked small shell pasta

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).
© Taste of Home 2013

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Hearty Turkey Vegetable Soup (continued)

Nutrition 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.
© Taste of Home 2013