Turkey Vegetable Soup

Adapted from Light & Tasty

  • 29 ozs canned diced tomatoes, undrained
  • 2 cups chicken broth
  • 8 ozs turkey light meat, skinless, cooked and cubed
  • 1 cup frozen corn, thawed
  • 2 stalks celery, sliced
  • 6 ozs tomato paste
  • 1/4 cup lentils, dry
  • 1 tbsp granulated sugar
  • 1 tbsp low-sodium worcestershire sauce
  • 1 tsp marjoram
  • 1/2 tsp salt
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.
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Posted: 11/27/2003
Slow Cooker
Rated by 2 users (4.50)
WW Points* : 2.11
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 137
Calories from Fat 14 (10%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 20g 7%
Sodium 710mg 30%
Potassium 52mg 17%
Total Carbohydrate17g 6%
Dietary Fiber 4g 16%
Sugars 9g
Protein 13g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.