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Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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

Nutrition Facts

155 calories; fat 3g; cholesterol 35mg; saturated fat 1g; carbohydrates 14g; mono fat 2g; poly fat 0g; trans fatty acid 0g; insoluble fiber 3g; sugars 4g; protein 19g; vitamin a 680.3IU; vitamin c 32.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 5.9mg; vitamin b6 0.6mg; folate 40.3mcg; vitamin b12 0.2mcg; sodium 368mg; potassium 701mg; calcium 50.5mg; iron 1.8mg.
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