SKINNY TURKEY-VEGETABLE SOUP

Skinny Turkey-Vegetable Soup image

The blend of flavors and colors in this hearty soup will bring everyone at the table back for more. -Charlotte Welch, Utica, New York

Provided by Taste of Home

Time 1h5m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

Ingredients

2 medium onions, chopped
2 medium carrots, halved and thinly sliced
2 celery ribs, chopped
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
3 garlic cloves, minced
4 cups water
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/2 cup frozen peas
1 bay leaf
4 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce, optional
1/2 cup uncooked whole wheat orzo pasta
2 cups cubed cooked turkey breast
1 tablespoon minced fresh cilantro

Steps:

In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.

Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 257mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges