Simple Turkey Soup

Use leftover turkey from your Thanksgiving meal to make this quick and tasty turkey soup! It’s high in fiber, packed with protein and is comforting and delicious - especially with the Winter weather we've been experiencing. Enjoy the leftovers as a quick lunch or at dinner.


Servings: 8

Ingredients:

• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 bunch of carrots, chopped
• 2 onions, chopped
• 1 bunch of celery
• 1 fennel bulb
• 1.3 lbs cooked turkey or lean ground turkey
• 4 cups veggie broth
• 1 (14.5oz) can stewed tomatoes
• 4 ears of corn, kernels sliced off cobb
• 3 Tablespoons tomato paste
• 2 teaspoons dried basil
• Dash of salt and freshly ground pepper

Preparation:

1. In a large skillet heat the olive oil. Add garlic. Add chopped carrots, cover for 5 minutes. Add onions, celery and fennel. Sauté until soft.
2. If you don't have leftover turkey, you can use lean ground turkey. In another skillet cook the ground turkey over medium heat until fully cooked, stirring often. Drain off excess fat.
3. Transfer the veggies to large soup pot and add the remaining ingredients, and the cooked turkey. Cover and cook over low heat for 40 minutes. Add extra water as desired.

Nutritional Analysis:

One serving equals: 274 calories, 6g fat, 480mg sodium, 34g carbohydrate, 10g fiber, and 21g protein.