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:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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
Thank you!