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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 284.9
  • Total Fat: 8.7 g
  • Cholesterol: 23.7 mg
  • Sodium: 125.2 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 14.3 g

View full nutritional breakdown of Ground Turkey Soup calories by ingredient
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Ground Turkey Soup

Submitted by: SHERISAID

Introduction

Soup is a great meal for dieters. The extra liquid slows digestion and you can pack it with a rainbow of vegetables for flavor. I love white zinfandel in the base, but chicken or vegetable stock would work beautifully. This very filling soup carries a hefty nutritional punch. Soup is a great meal for dieters. The extra liquid slows digestion and you can pack it with a rainbow of vegetables for flavor. I love white zinfandel in the base, but chicken or vegetable stock would work beautifully. This very filling soup carries a hefty nutritional punch.
Number of Servings: 3

Ingredients

    99% Fat free ground turkey breast, 1/2 lb
    Red and green Bell peppers, 1 cup, seeded and chopped
    Celery, about 4 ribs, chopped
    Vidalia onion, 1 large, chopped
    Extra virgin olive oil, 1 tbls
    White, red, or gold potato, medium sized, chopped with skins on
    Carrots, 1 cup, peeled and chopped
    Ear of corn or 1 cup frozen corn kernels
    Spinach, fresh, 1 cup, washed and chopped
    White zinfandel, vegetable or chicken stock, about a cup
    Low fat or skim milk, about half a cup
    Smart Balance light buttery spread, 1 Tbls
    Basil, 2 Tbls
    Tumeric, ground, 1 tsp
    Salt & pepper to taste
    Sugar, 2 tsp

Directions

Saute bell peppers, celery, Vidalia onion (or other mild onion) in olive oil until the peppers are soft. Add ground turkey, smoked paprika, salt and pepper. Cook the turkey through. Note: this mixture makes a good base for chili and other quick soups. I make a full pound and divide it for several uses.

While the turkey cooks, boil potatoes until just soft - not mushy. Drain potatoes. Wipe any starchy residue out of the pan and add Smart Balance buttery spread (olive oil also works well, but I like the butter flavor). Add in all remaining vegetables. If using an ear of corn, cut the kernels off with a sharp knife. Cook for about 5 minutes until carrots are crisp-tender.

Add potatoes and ground turkey mixture, then wine or stock and milk. Add water as necessary. Season to taste with basil, salt, pepper, tumeric, and a pinch of sugar to add richness. Simmer for 10 minutes and serve.

Serving Size: makes about 3 bowls

Number of Servings: 3

Recipe submitted by SparkPeople user SHERISAID.






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