Turkey and Squash Soup
red bell peppers
de-seeded, de-ribbed and chopped
low sodium chicken broth
or use homemade
browned ground turkey
Sea salt and freshly ground black pepper
DO-AHEAD TIP: Brown and drain ground turkey.
In a large saucepan with a tight-fitting lid, heat olive oil over medium heat until hot. Add onion, garlic, zucchini, squash and bell peppers; cook for 10 minutes, stirring occasionally.
Add remaining ingredients (tomatoes through cumin), Bring mixture to a boil then reduce heat, cover and simmer for 30 minutes or until vegetables are slightly tender. Serve hot.
A big salad of chopped Romaine lettuce, sliced red onion and avocado, tossed with Leanne’s Basic Vinaigrette.
per serving: 757 Calories; 57g Fat; 43g Protein; 27g Carbohydrate; 7g Dietary Fiber; 134mg Cholesterol; 484mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 8 1/2 Fat. Points: 21
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