Anita's Tried & True Heart Healthy Recipes

Turkey Vegetable Soup

Adapted from
8 servings

29 ozs canned diced tomatoes, undrained  1/4 c lentils, dry 
2 c chicken broth  1 tbsp granulated sugar 
8 ozs turkey light meat, skinless, cooked and cubed  1 tbsp worcestershire sauce 
1 c frozen corn, thawed  1 tsp marjoram 
2 stalks celery, sliced  1/4 tsp salt 
6 ozs tomato paste  
In a 3 1/2-quart cooker, combine tomatoes, chicken broth, turkey, corn, celery, tomato paste, lentils, sugar, worcestershire sauce, marjoram, and salt. Mix well. Cover and cook on low for six hours, or until vegetables are tender.
Nutritional Analysis per serving (8 servings total)
Calories 132   %CFF 9 %
Total Fat 1 g   Saturated Fat 0.3 mg
Protein 12 g   Cholesterol 21 g
Carbohydrates 17 g   Sodium 695 mg
Sugars 9 g   Fiber 4 g
1.9 WW Points
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Rated by 2 users (4.5)

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