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
| Servings | Cook Time |
| 9servings | 30minutes |
| Servings |
| 9servings |
| Cook Time |
| 30minutes |
Ingredients
- 2 tbsp butter
- 1 medium onion chopped
- 1 celery rib chopped
- 2 garlic cloves minced
- 5 cups reduced-sodium chicken broth
- 3 medium carrots julienned
- 1/4 tsp pepper
- 1 lb zucchini (or yellow summer squash), julienned (about 6 cups)
- 3 medium tomatoes chopped
- 1 can hominy (15-1/2 oz.), rinsed and drained
- 2-1/2 cups frozen lima beans (about 12 oz.), thawed
- 2 cups cubed cooked turkey
- 1-1/2 tsp minced fresh basil (or 1/2 teaspoon dried basil)
- Shredded Parmesan cheese
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
