Turkey-Zucchini Soup

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Yield
4 (1 1/4-cup) servings.
January 1996
RECIPE BY Oxmoor House

Superquick

Ingredients

  • 1 teaspoon olive oil
  • 3/4 cup chopped onion
  • 3/4 cup chopped carrot
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups cubed cooked turkey breast
  • 1 cup coarsely chopped zucchini
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (14 1/4-ounce) can no-salt-added chicken broth

Nutritional Information

  • Calories 195
  • Caloriesfromfat 18%
  • Fat 4g
  • Satfat 1.1g
  • Monofat 1.3g
  • Polyfat 0.9g
  • Protein 27.2g
  • Carbohydrate 10.7g
  • Fiber 0.0g
  • Cholesterol 59mg
  • Iron 0.0mg
  • Sodium 372mg
  • Calcium 0.0mg

How to Make It

Heat oil in a large saucepan over medium-high heat. Add onion and next 4 ingredients, and saute until onion is tender. Add turkey and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until zucchini is tender.

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