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 recipePhoto: Taste 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.