- 6
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 celery stalk, 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
- salt and black pepper
Preparation
Step 1
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.
In a large soup kettle, heat oil and sauté onions and celery. Sauté until vegetables are soft.
Add turkey, broth, all vegetables, rice, and herbs. Simmer 10-12 minutes until vegetables are tender crisps.
Stir in parsley and season with salt and pepper.
NOTE: Prepare the day before; cover and refrigerate for flavors to blend.
Makes 6 servings