Taste of Home
Quick and Healthy Turkey Veggie Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 9 servings (3 quarts).
I freeze our leftover turkey at the holidays so we can enjoy meals like this year-round. This soup is especially delicious on a chilly fall or winter day. If you're looking for a dish that's more filling, add some cooked pasta. —Joan Hallford, North Richland Hills, Texas
Ingredients
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2 tablespoons butter
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1 medium onion, chopped
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1 celery rib, chopped
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2 garlic cloves, minced
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5 cups reduced-sodium chicken broth
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3 medium carrots, julienned
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1/4 teaspoon pepper
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1 pound zucchini or yellow summer squash, julienned (about 6 cups)
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3 medium tomatoes, chopped
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1 can (15-1/2 ounces) hominy, rinsed and drained
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2-1/2 cups frozen lima beans (about 12 ounces), thawed
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2 cups cubed cooked turkey
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1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
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Shredded Parmesan cheese
Directions
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1.
In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.
Nutrition Facts
1-1/3 cups: 187 calories, 4g fat (2g saturated fat), 38mg cholesterol, 614mg sodium, 22g carbohydrate (5g sugars, 5g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
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