Turkey Vegetable Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
14 1/2 |
ounces |
no salt added stewed tomatoes |
|
4 |
ounces |
mushroom caps -- sliced |
|
14 1/2 |
ounces |
fat-free chicken broth |
|
1 |
pound |
cooked turkey -- diced |
|
1/4 |
cup |
red wine |
|
1 |
cup |
frozen mixed vegetables |
|
1 |
small |
onion -- chopped |
|
2 |
cloves |
garlic -- minced |
|
8 |
ounces |
no salt added tomato sauce |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
pepper |
|
1 |
teaspoon |
Italian seasoning |
|
1/3 |
cup |
instant rice |
| Mix all ingredients except rice together and bring to a boil. |
| Reduce heat to low and add rice. Simmer for 15 minutes.
Makes 6 servings. |
| Per Serving: 229 Calories; 4g Fat (16.0% calories from fat); 29g Protein; 20g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 450mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fat; 0 Other Carbohydrates. |