Turkey Vegetable Soup

Name: Turkey Vegetable Soup
Yield: 8 servings
Ingredients: 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

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.

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.