This soup is a quick and tasty way to use your turkey leftovers. The convenience of using frozen vegetables makes preparation a snap, and the low calories offer a healthy benefit.
Ingredients
- 4 cups chicken broth
- 1 cup water
- ¼ teaspoon rosemary (Optional)
- ¼ teaspoon black pepper
- 1 (10 ounce) package frozen mixed vegetables
- 1 (6 ounce) box long grain white rice and wild rice, fast cooking
- 2 cups cooked turkey, chopped
- 2 (14.5 ounce) cans RED GOLD® Petite Diced Tomatoes
Directions
Step 1
In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
Step 2
Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 259 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 7% |
Cholesterol38mg | 13% |
Sodium728mg | 32% |
Total Carbohydrate35g | 13% |
Dietary Fiber4g | 13% |
Total Sugars4g | |
Protein19g | |
Vitamin C5mg | 25% |
Calcium35mg | 3% |
Iron2mg | 12% |
Potassium276mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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