Turkey-Tomato Soup
the Editors of Publications International, Ltd.
Yield
Makes 6 servings
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
- Combine all ingredients, except parsley, in slow cooker. Cover; cook on LOW 9 to 10 hours. Stir in parsley; serve.
Nutritional Information
| Calories | 182 |
| Calories from Fat | 17 % |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 27 mg |
| Carbohydrate | 25 g |
| Fiber | 4 g |
| Protein | 15 g |
| Sodium | 235 mg |
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