Robust Turkey Vegetable Soup

Curl up in front of the fire with a cup of this healthy and colorful soup – packed with veggies! This easy-to-make seasonal staple is brimming with carrots, broccoli, corn, beans, zucchini, tomatoes — and turkey for protein! It only takes about 30 minutes to make, and you can cook up a large batch and freeze the rest to eat later. Keep in mind, you must prepare this recipe the day before and refrigerate it so the flavors are able to blend. Makes 6 servings Prep Time: 12 mins Cook Time: 18 mins Total Time: 30 mins Nutrition Facts Number of Servings: 6 Amount Per Serving Calories: 180 Total Fat: 4 g Saturated Fat: 1 g Cholesterol: 40 mg Sodium: 810 mg Total Carbohydrate: 19 g Dietary Fiber: 3 g Protein: 18 g Recipe Source: National Turkey Federation

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  tablespoon canola oil
• 1  medium onion, chopped
• 1  celery, chopped
• 2  cups  cooked turkey breast, chopped
• 4  cups turkey broth
• 1⁄2 cup green onion, cut into 1/2-inch pieces
• 1⁄2 cup  organic carrots, peeled and cut into chunks
• 1⁄2 cup broccoli, cut into 1/2-inch pieces
• 1⁄2 cup whole kernel corn
• 1⁄2 cup lima beans
• 1⁄2 cup zucchini, sliced
• 3  medium tomatoes, peeled and quartered
• 1  cup brown rice, cooked
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 2  tablespoons fresh parsley, chopped

Directions

1. Preparation.
2. In a large soup kettle, heat oil and sauté onions and celery. Sauté until vegetables are soft.
3. Add turkey, broth, all vegetables, rice, and herbs. Simmer 10-12 minutes until vegetables are tender crisps.
4. Stir in parsley and season with salt and pepper.
5. NOTE: Prepare the day before; cover and refrigerate for flavors to blend.