Turkey, Vegetable & Bean Soup
- Number of Servings: 10
Ingredients
2 cups turkey (light meat), chopped or diced1 cup onions, chopped1 cup celery, diced1 tsp bay leaf, crumbled1 tsp salt1/2 tsp black pepper2 1/2 cup bean medley8 cups water2 oz whole wheat penne pasta 1 can tomato soup (10.75 oz)9 tsp chicken bouillon1 tbsp vegetable oil
In a large saucepan heat oil.
Add diced carrots, onion & celery. Sautee for 3 minutes.
Add water, bouillion, & bay leaves.
Rinse beans well. Add to soup.
Dice turkey & add. Add lentils & pasta. Add salt & pepper. Bring to a boil and reduce heat to medium for 1/2 hour. Ready to serve!
Number of Servings: 10
Recipe submitted by SparkPeople user MELANIESD.
Add diced carrots, onion & celery. Sautee for 3 minutes.
Add water, bouillion, & bay leaves.
Rinse beans well. Add to soup.
Dice turkey & add. Add lentils & pasta. Add salt & pepper. Bring to a boil and reduce heat to medium for 1/2 hour. Ready to serve!
Number of Servings: 10
Recipe submitted by SparkPeople user MELANIESD.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 3.4 g
- Cholesterol: 19.6 mg
- Sodium: 982.8 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 5.0 g
- Protein: 14.1 g
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