Thrive-On-Five Soup Recipe

4.5 3 2
Publisher Photo

Thrive-On-Five Soup Recipe

Read Reviews
4.5 3 2
Publisher Photo
"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."
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Cook: 70 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Cook: 70 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 112 calories, 3g fat (1g saturated fat), 26mg cholesterol, 550mg sodium, 9g carbohydrate (6g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.

  • 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
  1. 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.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forThrive-On-Five Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
AnnieLou519 User ID: 6825061 142044
Reviewed Jan. 29, 2014

"null"

MY REVIEW
AnnieLou519 User ID: 6825061 63043
Reviewed Jan. 29, 2014

"By omitting the green beans and turnip you omitted a lot of flavor -- no wonder you needed hot sauce -- but how much of it is a matter of personal taste."

MY REVIEW
acosully User ID: 5552992 54940
Reviewed Jun. 29, 2011

"needs hot sauce. lots of hot sauce. other than that it was pretty decent. i tripled the cabbage and omitted the turnips and green beans."

Loading Image