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 |
Check out more recipes for Soups
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