Turkey, Vegetable & Bean Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Turkey, Vegetable & Bean Soup calories by ingredient
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Number of Servings: 10


    2 cups turkey (light meat), chopped or diced
    1 cup onions, chopped
    1 cup celery, diced
    1 tsp bay leaf, crumbled
    1 tsp salt
    1/2 tsp black pepper
    2 1/2 cup bean medley
    8 cups water
    2 oz whole wheat penne pasta
    1 can tomato soup (10.75 oz)
    9 tsp chicken bouillon
    1 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.

TAGS:  Poultry | Soup | Poultry Soup |

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