Name: Turkey Tomato Soup
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 12 servings (3 quarts)
Cuisine: Europe, Italian
Ingredients: 4 pounds tomatoes, seeded and chopped (about 8 large tomatoes); 3 medium green peppers, chopped; 2 cans (14-1/2 ounces each) reduced-sodium chicken broth; 1 can (14-1/2 ounces) vegetable broth; 1-1/2 cups water; 1-1/2 teaspoons beef bouillon granules; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon pepper; 3 cups cubed cooked turkey breast; 3 cups cooked elbow macaroni; Minced fresh basil, optional

Turkey and tomatoes are high on my list of favorite foods. My husband grows the best tomatoes ever and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden. —Carol Brunelle, Ascutney, Vermont

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Turkey Tomato Soup

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Yield:12 servings (3 quarts)

Prep:10 min

Cook:2 hours 30 min

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Ingredients

4 pounds tomatoes, seeded and chopped (about 8 large tomatoes)
3 medium green peppers, chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) vegetable broth
1-1/2 cups water
1-1/2 teaspoons beef bouillon granules
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups cubed cooked turkey breast
3 cups cooked elbow macaroni
Minced fresh basil, optional

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Directions

In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired.

Nutrition Facts

1 cup: 139 calories, 1g fat (0 saturated fat), 28mg cholesterol, 443mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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