Turkey & Veggie Soup with Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Olive Oil1/2 tbsp butter, unsalted1 medium onion, diced6 medium carrots, peeled and diced1 1/2 cups of yellow squash, diced1 lb ground turkey meat1 tsp of Herbes de Provence1/2 tsp dried, crumbled bay leaves10 cups of low-sodium chicken broth1 1/2 cups of water1 28 oz can of diced tomatoes1 1/2 cup of frozen peas1 cup of quinoa, uncooked1 1/4 (9 oz bag) of uncooked spinachSalt and pepper to taste
Start by sauteeing diced onions and carrots in oil and butter mixture. After 5 minutes, add squash and continue to stir until veggies are soft. Add ground turkey and cook til meat is done. Add the herbs and stir and let cook for 5 minutes. Pour broth, water, tomatoes and peas and let simmer for approx. 15 minutes. Add quinoa and bring to a boil for 15 minutes. Finish by adding spinach and let on low for 10 minutes. Salt and pepper to taste and ENJOY!
Serving Size: Makes about 8, 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DREWAE.
Serving Size: Makes about 8, 1 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DREWAE.
Nutritional Info Amount Per Serving
- Calories: 268.7
- Total Fat: 10.4 g
- Cholesterol: 48.2 mg
- Sodium: 1,340.8 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 4.7 g
- Protein: 17.8 g
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