Skinny Turkey-Vegetable Soup

• Meat

  • 2 cups Turkey breast, cooked

• Produce

  • 1/2 tsp Basil, dried
  • 1 Bay leaf
  • 2 Carrots, medium
  • 2 Celery, ribs
  • 1 tbsp Cilantro, fresh
  • 3 Garlic cloves
  • 2 Onions, medium
  • 1/2 cup Peas, frozen
  • 1/2 tsp Thyme, dried
  • 1 can Tomatoes and green chilies

• Canned Goods

  • 4 tsp Sodium-free chicken bouillon granules

• Condiments

  • 1/4 tsp Hot pepper sauce

• Pasta & Grains

  • 1/2 cup Orzo pasta, whole wheat

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 cup Red pepper, sweet

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Liquids

  • 4 cups Water

Found on tasteofhome.com

Description

Ingredients

• 2 medium onions, chopped
• 2 medium carrots, halved and thinly sliced
• 2 celery ribs, chopped
• 1/2 cup chopped sweet red pepper
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 4 cups water
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1/2 cup frozen peas
• 1 bay leaf
• 4 teaspoons sodium-free chicken bouillon granules
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/4 to 1/2 teaspoon hot pepper sauce, optional
• 1/2 cup uncooked whole wheat orzo pasta
• 2 cups cubed cooked turkey breast
• 1 tablespoon minced fresh cilantro

Directions

• Directions In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary. Yield: 6 servings (2-1/4 quarts). Originally published as Skinny Turkey-Vegetable Soup in Healthy Cooking October/November 2011, p61 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition