"My wife and I follow a low-carb diet," writes Robert Hermann from Stockton, California. "This hearty soup lets us enjoy cubed turkey and eight different vegetables at the same time. Try it with red cabbage if you prefer."
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/2 cup chopped peeled turnip
- 1/3 cup sliced fresh carrot
- 1 tablespoon olive oil
- 3 cups reduced-sodium chicken broth
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1-1/2 teaspoons dried thyme
- 1 bay leaf
- 1 cup coarsely chopped green cabbage
- 1 cup cut fresh green beans (2-inch pieces)
- 1-1/2 cups cubed cooked turkey breast
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large saucepan, saute the onion, celery, green pepper, turnip and carrot in oil for 7 minutes. Stir in the broth, tomatoes, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Stir in cabbage and beans; return to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in turkey; simmer 5 minutes longer. Stir in the vinegar, salt and pepper; heat through. Discard bay leaf. Yield: 7 servings.
Originally published as Thrive-On-Five Soup in Light & Tasty April/May 2005, p13
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