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Turkey Soup

Heart Healthy Turkey Soup Recipe

Soothingly savory turkey soup is the answer to the Thanksgiving leftover dilemma. Cubed turkey, diced tomatoes, and Great Northern beans are bursting with flavor in this gluten-free dish.

Ingredients

Recipe yields 10 servings

1 Tbsp olive oil

1/2 cup chopped onion

1/2 cup diced carrots

1/2 cup diced celery

1/8 tsp black pepper

1/2 tsp dried oregano

1/2 tsp dried basil

1 can (14.5 oz) diced tomatoes, with liquid

3 cups water

3 cups vegetable broth (gluten free if needed)

1 can great northern beans, rinsed and drained

2 cups cubed cooked turkey

1/2 cup cubed zucchini

1 Tbsp chopped fresh parsley

Directions

Step 1

In a large saucepan, heat oil over medium heat until hot. Add onion and sauté until softened, about 4 minutes.

Step 2

Stir in carrot, celery, pepper, oregano and basil. Cover and cook over low heat for 5 minutes.

Step 3

Add tomatoes with their liquid, water, broth and beans and stir. Cover saucepan and bring to a boil. Lower heat and simmer gently for 30 minutes.

Step 4

Add turkey, zucchini and parsley and cook until zucchini is cooked through and flavors are blended, about 8 to 10 minutes.

Time: 60 minutes

Servings: 10

Calories: 132

Make this for: Healthy Kids Gluten Free

Dietary Review:

Jane Schwartz, RDN, CLT

This recipe has been reviewed by a dietitian.

Nutrition facts

Serving Size: 1 cup

Per serving:

calories:132

total fat:2g

sat fat:0g

cholesterol:38mg

sodium:422mg

total carb:12g

fibers:3g

proteins:17g

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Reviews for Turkey Soup

Heart Healthy Turkey Soup Recipe

Ingredients

Recipe yields 10 servings

1 Tbsp olive oil

1/2 cup chopped onion

1/2 cup diced carrots

1/2 cup diced celery

1/8 tsp black pepper

1/2 tsp dried oregano

1/2 tsp dried basil

1 can (14.5 oz) diced tomatoes, with liquid

3 cups water

3 cups vegetable broth (gluten free if needed)

1 can great northern beans, rinsed and drained

2 cups cubed cooked turkey

1/2 cup cubed zucchini

1 Tbsp chopped fresh parsley

Directions

Step 1

In a large saucepan, heat oil over medium heat until hot. Add onion and sauté until softened, about 4 minutes.

Step 2

Stir in carrot, celery, pepper, oregano and basil. Cover and cook over low heat for 5 minutes.

Step 3

Add tomatoes with their liquid, water, broth and beans and stir. Cover saucepan and bring to a boil. Lower heat and simmer gently for 30 minutes.

Step 4

Add turkey, zucchini and parsley and cook until zucchini is cooked through and flavors are blended, about 8 to 10 minutes.