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Ingredients

Ingredient Checklist

Directions

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  • In a 4-quart Dutch oven cook onion and celery in hot oil over medium heat for 5 minutes, stirring occasionally. Add garlic; cook and stir for 30 seconds. Add broth and water. Bring to boiling. Add potatoes, beans, and squash. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until vegetables are tender.

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Instructions Checklist
  • Stir in turkey, tomato, thyme, sage, and pepper. Heat through. To serve, ladle soup into bowls.

Nutrition Facts

155 calories; total fat 3g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 35mg; sodium 368mg; potassium 701mg; carbohydrates 14g; fiber 3g; sugar 4g; protein 19g; trans fatty acidg; vitamin a 680IU; vitamin c 32mg; thiaminmg; riboflavinmg; niacin equivalents 6mg; vitamin b6 1mg; folate 40mcg; vitamin b12mcg; calcium 50mg; iron 2mg.

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