TLC Cooking "Turkey-Tomato Soup"

Turkey-Tomato Soup

by the Editors of Publications International, Ltd.

YIELD Makes 6 servings
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INGREDIENTS

2	medium turkey thighs, boned, skinned and cut into 1-inch pieces
1‑3/4	cups fat-free reduced-sodium chicken broth
1‑1/2	cups frozen corn
2	small white or red potatoes, cubed
1	cup chopped onion
1	can (8 ounces) no-salt-added tomato sauce
1	cup water
1/4	cup tomato paste
2	tablespoons Dijon mustard
1	teaspoon hot pepper sauce
1/2	teaspoon sugar
1/2	teaspoon garlic powder
1/4	cup finely chopped fresh parsley

PREPARATION:

Slow Cooker Directions

Combine all ingredients, except parsley, in slow cooker. Cover; cook on LOW 9 to 10 hours. Stir in parsley; serve.

This recipe appears in: Soups

NUTRITIONAL INFORMATION:

Fiber	4 g
Carbohydrate	25 g
Cholesterol	27 mg
Saturated Fat	1 g
Total Fat	4 g
Calories from Fat	17 %
Calories	182
Protein	15 g
Sodium	235 mg

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