TURKEY TOMATO SOUP

Turkey Tomato Soup image

Turkey and tomatoes are high on my list of favorite foods. My husband grows the best tomatoes ever and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden. -Carol Brunelle, Ascutney, Vermont

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 443mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

*** Explore more Turkey Tomato Soup Recipes »

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