Low-Fat Hearty Turkey and Ton of Veggie Soup |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I don't like canned soups and my DH is allergic to MSG so in an effort to eat healthier, I came up with this wonderfully flavorful and robust soup that is super easy, filling, and easy to keep on hand. This freezes really well. I don't generally mesure but the great thing about this soup is it can be adjusted to suit your pallete. I kinda just emptied my cupboard and freezer with stuff I had on hand including left over turkey. Feel free to use chicken, tofu, or whatever you have on hand and the beef boulion could easily be substituted with chicken or vegetable if you prefer. Hope you enjoy! Ingredients:
4 quarts water |
8 tablespoons low-sodium beef bouillon granules |
1 (15 ounce) can diced tomatoes with juice |
1 (15 ounce) can white beans, drained and rinsed |
1 (15 ounce) can baby lima beans, drained and rinsed |
1 (15 ounce) can black beans, drained and rinsed |
3 green onions with tops, sliced thin |
8 tablespoons garlic powder |
8 tablespoons parsley flakes |
4 tablespoons dried basil |
2 tablespoons dried oregano |
2 tablespoons crushed red pepper flakes |
salt and pepper |
2 cups california-blend frozen vegetables |
2 cups frozen green beans |
2 cups frozen peas |
2 cups frozen corn |
3 cups skinless boneless turkey breasts, cooked, cut into bite size chunks |
Directions:
1. In an 8- 10 quart stock pot combine all ingredients up to the frozen vegetables.
2. Bring to a full boil over high heat, then reduce to medium and simmer about 10 minutes.
3. Add frozen vegetables and turkey and continue to simmer about 15 to 20 minutes. Do not overcook the vegetables. They should be crisp. As the soup sits the vegetables will soften a lot and if you over cook it will become mush.
4. Let the soup rest about 10 minutes and enjoy!
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