Von's Turkey Quinoa Soup
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 99.1
- Total Fat: 2.1 g
- Cholesterol: 8.2 mg
- Sodium: 385.5 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.8 g
- Protein: 5.0 g
View full nutritional breakdown of Von's Turkey Quinoa Soup calories by ingredient
Introduction
Makes 17 - 1 cup servings100 calories per serving
2 WW points per serving
Very filling! 5 g. protein per serving. Great as a 1 cup lunch, or add a salad for dinner. Makes 17 - 1 cup servings
100 calories per serving
2 WW points per serving
Very filling! 5 g. protein per serving. Great as a 1 cup lunch, or add a salad for dinner.
Number of Servings: 17
Ingredients
-
7 ounce gr. turkey
12 cups water
2 - 14.5 oz. canned tomatoes
1 can 15.25 oz. corn
1 can 15.5 oz kidney beans
1 cup quinoa
1 cup celery- chopped
1 cup onions- chopped
1 tsp minced garlic
1 cup carrots- lg. chopped
1 tsp lime juice
3 tbsp balsamic vinegar
3 tsp hot sauce
2 tbsp chicken flavored soup base
4 bay leaves
1 tsp thyme
1 tsp rosemary
1 tsp marjoram
1 tbsp basil
1/2 tsp black pepper
Directions
Put 7 oz.lean ground turkey in large soup pot.
-Add:
1 cup celery- chopped
1 cup onions- chopped
1 tsp minced garlic
1 cup carrots- lg. chopped
-Let cook up a bit. After bottom of pan starts to turn a little brown add:
2 - 14.5 oz. canned tomatoes. Stir through.
Add 10 cups of water. and 1 can 15.25 oz. corn, and 1 can 15.5 oz kidney beans. Add 1 cup quinoa.
Then add: 1 tsp minced garlic, 1 tsp lime juice
3 tbsp balsamic vinegar, 3 tsp hot sauce
2 tbsp chicken flavored soup base, 4 bay leaves,1 tsp thyme,1 tsp rosemary,1 tsp. marjoram,1 tbsp basil, and 1/2 tsp black pepper.
-Bring to boil then turn heat down to a simmer. Let cook about 20 min and then add an additional 2 cups of water.
Let this simmer for about another 40 minutes, checking and stirring frquently. Remove bay leaves and serve.
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Makes 17 - 1 cup servings
100 calories per serving
2 WW points per serving
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Calories 99.1
Total Fat 2.1 g
Dietary Fiber 2.8 g
Protein 5.0 g
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Number of Servings: 17
Recipe submitted by SparkPeople user GUINEFORT.
-Add:
1 cup celery- chopped
1 cup onions- chopped
1 tsp minced garlic
1 cup carrots- lg. chopped
-Let cook up a bit. After bottom of pan starts to turn a little brown add:
2 - 14.5 oz. canned tomatoes. Stir through.
Add 10 cups of water. and 1 can 15.25 oz. corn, and 1 can 15.5 oz kidney beans. Add 1 cup quinoa.
Then add: 1 tsp minced garlic, 1 tsp lime juice
3 tbsp balsamic vinegar, 3 tsp hot sauce
2 tbsp chicken flavored soup base, 4 bay leaves,1 tsp thyme,1 tsp rosemary,1 tsp. marjoram,1 tbsp basil, and 1/2 tsp black pepper.
-Bring to boil then turn heat down to a simmer. Let cook about 20 min and then add an additional 2 cups of water.
Let this simmer for about another 40 minutes, checking and stirring frquently. Remove bay leaves and serve.
_______________________
Makes 17 - 1 cup servings
100 calories per serving
2 WW points per serving
_______________________
Calories 99.1
Total Fat 2.1 g
Dietary Fiber 2.8 g
Protein 5.0 g
_______________________
Number of Servings: 17
Recipe submitted by SparkPeople user GUINEFORT.