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
Hearty Turkey Vegetable Soup
Hearty Turkey Vegetable Soup
Prep Time
20 min
Cook Time
45 min
Yield
10 servings (3-3/4 quarts)
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.
Nutrition Facts
1-1/2 cups: 242 calories, 4g fat (1g saturated fat), 38mg cholesterol, 888mg sodium, 34g carbohydrate (0 sugars, 7g fiber), 17g protein.
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