Quick and Easy Turkey Vegetable Soup

"The mild cheese complements this slightly spicy soup." -Tara Bennett, Raleigh, NC

Yield:

6 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Tara Bennett, Raleigh, North Carolina,

December 2006