Turkey Tomato Soup

By Totlxtc

Ingredients

• 4 * 4 pounds tomatoes, seeded and chopped (about 8 large tomatoes)
• 3 * 3 medium green peppers, chopped
• 2 * 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 * 1 can (14-1/2 ounces) vegetable broth
• 1-1/2 * 1-1/2 cups water
• 1-1/2 * 1-1/2 teaspoons beef bouillon granules
• 2 * 2 garlic cloves, minced
• 1 * 1 teaspoon dried oregano
• 1 * 1 teaspoon dried basil
• 1/2 * 1/2 teaspoon pepper
• 3 * 3 cups cubed cooked turkey breast
• 3 * 3 cups cooked elbow macaroni
• * Minced fresh basil, optional

Details

Servings 12

Preparation

Step 1

* In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired. Yield: 12 servings (3 quarts).


Nutritional Analysis: One serving (1 cup) equals 150 calories, 3 g fat (1 g saturated fat), 28 mg cholesterol, 221 mg sodium, 17 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 vegetable.