Robust Turkey Vegetable Soup



1 tbsp canola oil

1 Medium onion, chopped

1 Stalk celery, chopped

2 c COOKED TURKEY, chopped


1/2 c green beans, cut in 1/2-inch pieces

1/2 c carrots, peeled and cut in chunks

1/2 c broccoli, cut in 1/2-inch pieces

1/2 c lima beans

1/2 c corn kernels

1/2 c zucchini, sliced

3 Medium tomatoes, peeled and qtered

1 c cooked rice

1/2 tsp dried oregano leaves

1/2 tsp dried thyme leaves

2 tbsp fresh parsley, chopped

Salt and black pepper To taste



In a large soup kettle, heat oil and sauté onions and celery. Sauté until vegetables are soft.

Add turkey, stock, all vegetables, rice and herbs.

Simmer 10-12 minutes until vegetables are tender crisps. Stir in parsley and season with salt and pepper.

NOTE: Prepare the day before, cover and refrigerate for flavors to blend.

Nutrition Facts

180 Total Calories

4 g Total Fat

1 g Saturated Fat

40 g Cholesterol

810 mg Sodium

519 mg Potassium

19 g Total Carbohydrates

3 g Dietary Fiber

5 g Sugars

18 g Protein

70 % Daily Protein

45 % Daily Vitamin C

4 % Daily Calcium

15 % Daily Iron