1 tbsp olive oil
2 Medium onions, chopped medium
2 Medium carrots, peeled and thinly sliced, on the diagonal
2 Celery rigs, chopped fine
1/2 c sweet bell pepper, seeded and chopped
3 Cloves garlic, minced
4 c TURKEY BROTH or low-sodium chicken broth
1 (10-oz) can diced tomatoes and green chilies, with juices
1/2 c frozen peas
1 Bay leaf
1/2 tsp dried basil leaves
1/2 tsp dried thyme leaves
1/4 tsp ground cumin
1/4 tsp black pepper
1/4 to 1/2 tsp hot pepper sauce
1/2 c uncooked whole wheat orzo pasta
2 c COOKED TURKEY BREAST, cubed
2 tbsp fresh cilantro leaves
Heat oil in a large heavy saucepan over medium heat. Add onions, carrots, celery and bell pepper and sauté until vegetables are tender. Add garlic and cook only until fragrant.
Stir in poultry broth, tomatoes, peas, bay leaf, thyme, cumin, pepper and pepper sauce. Bring to a gently boil. Reduce heat and simmer, uncovered for 15 minutes.
Cook orzo according to package directions and drain. Stir cooked orzo and turkey into vegetables and broth. Heat well. Remove bay leaf.
Sprinkle each portion with cilantro.