Quick and Healthy Turkey Veggie Soup

“I freeze our leftover turkey at the holidays so we can enjoy meals like this year-round. This soup is especially delicious on a chilly fall or winter day. If you’re looking for a dish that’s more filling, add some cooked pasta.” —Joan Hallford, North Richland Hills, Texas

Quick and healthy turkey veggie soup recipeTaste of Home
Servings Cook Time
9servings 30minutes
Cook Time
Portions: servings
Portions: servings
  1. In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.
Recipe Notes

Nutrition Facts

1-1/4 cups: 187 calories, 4g fat (2g saturated fat), 38mg cholesterol, 614mg sodium, 22g carbohydrate (5g sugars, 5g fibre), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.