Turkey, Vegetable & Bean Soup
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
Number of Servings: 10
Ingredients
-
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
Directions
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.