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Quick and Easy Turkey Vegetable Soup

Yield 6 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)
"The mild cheese complements this slightly spicy soup." -Tara Bennett, Raleigh, NC

Ingredients

  • Cooking spray
  • 1 cup finely chopped celery (about 2 stalks)
  • 1/2 cup finely chopped onion
  • 1 1/2 teaspoons bottled minced garlic
  • 1 1/2 pounds ground turkey breast
  • 3 cups water
  • 1 cup sliced carrot (about 2 large)
  • 1/2 cup frozen French-cut green beans
  • 1/2 cup frozen whole-kernel corn
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 2 bay leaves
  • 2 beef-flavored dry bouillon cubes, chopped
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes and green chiles, undrained
  • 6 tablespoons shredded Monterey Jack cheese

Nutrition Information

  • calories 238
  • caloriesfromfat 16 %
  • fat 4.3 g
  • satfat 2 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 31.9 g
  • carbohydrate 18.4 g
  • fiber 5.5 g
  • cholesterol 52 mg
  • iron 1.9 mg
  • sodium 899 mg
  • calcium 102 mg

How to Make It

  1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, garlic, and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble. Add 3 cups water and remaining ingredients except cheese; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Discard bay leaves. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 1 tablespoon cheese.