Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Tara Bennett, Raleigh, North Carolina
Recipe by Cooking Light December 2006

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

238 calories; calories from fat 16%; fat 4.3g; saturated fat 2g; mono fat 0.7g; poly fat 0.2g; protein 31.9g; carbohydrates 18.4g; fiber 5.5g; cholesterol 52mg; iron 1.9mg; sodium 899mg; calcium 102mg.
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