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Low-sodium ingredients don't diminish the full flavor of this brothy soup sent in by Bonnie LeBarron, Forestville, New York. The ground turkey gives the soup a heartiness everyone will welcome on a cold blustery evening.
This recipe is:
Diabetic Friendly
Nutritional Analysis: 1-1/2 cups equals 272 calories, 10 g fat (3 g saturated fat), 94 mg cholesterol, 783 mg sodium, 20 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Originally published as Turkey Vegetable Soup in Taste of Home February/March 2005, p19
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Reviewed on Apr. 26, 2012 by kgburgess
I have made this recipe a couple of times. I used V8 juice as the base, and it was really good. It was a nice change from just a broth or creamy base. The extra lean ground turkey in it was delicious, and I liked the hunks of veggies. It hits the spot on a cold day!
Reviewed on Nov. 30, 2010 by jaxandphil@aol.com
I just used some leftover Turkey from Thanksgiving Day. I didn't drain the Diced Tomatoes. I like my soups with a little more broth. I used Italian Seasoning, instead of Basil. I added Parmesan Cheese. Next time I make it, I think I'll boil some Pasta and then add the soup to it. Very tasty soup. Quick, tasty and easy. How can you loose?
Reviewed on Dec. 31, 2007 by monkeybug
I've made this soup twice now, and both times it got rave reviews! Even my kids love it, and I love how easy it goes together.
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