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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 156.2
  • Total Fat: 4.9 g
  • Cholesterol: 30.0 mg
  • Sodium: 363.8 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 11.7 g

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

Submitted by: IANBEYER
Turkey Veggie Soup

Introduction

A light and warming soup. You can eat a lot of this and not feel bad about it. Covers the rainbow of vegetables.

Makes 6 quarts.
A light and warming soup. You can eat a lot of this and not feel bad about it. Covers the rainbow of vegetables.

Makes 6 quarts.

Number of Servings: 16

Ingredients

    2 Tbsp olive oil
    1 large onion, diced
    4 cloves garlic, chopped
    1 Yellow Pepper, diced
    1 Red pepper, diced
    2 cups chopped celery (about 1 stalk)

    1 can green beans (or 2 cups fresh)
    1 can diced tomatoes (or 2 cups fresh)
    1 can green chiles (1 cup fresh)
    1 can kidney beans (2 cups after soaking)
    (if you use fresh vegetables, add 2 cups water)
    4 cups chicken broth

    1.5 lbs ground turkey

    1 Tbsp dried cilantro (or 1/4 cup fresh)
    1 tsp ground rosemary

    1/2 cup red rice (you can get this at an oriental market. Use brown rice in a pinch)

Directions

In a large stock pot (6 quarts or more), saute onion, garlic, celery, and peppers in olive oil. Add remaining ingredients and simmer for a while (at least half an hour).

Makes about 16 servings of 1.5 cups each.

Number of Servings: 16

Recipe submitted by SparkPeople user IANBEYER.






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