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TURKEY-VEGETABLE SOUP
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INGREDIENTS
- 1 15 oz. can Diced Tomatoes
- 1 tsp. Chicken Bouillon granules (or paste)
- 2 Carrots, sliced
- 1 medium Onion, coarsely chopped
- 2 celery ribs, sliced
- 1 medium Zucchini, diced
- 3/4 cup Macaroni
- 1 Garlic cloves, minced
- 1/2 pound Turkey, diced
- 1/4 tsp. Black Pepper
DIRECTIONS
In a large soup pot (or Dutch oven), bring the tomatoes, bouillon, and water to a boil. Add the carrots, onions, celery, zucchini, macaroni and garlic; return to a boil, stirring as needed. Reduce the heat and simmer, covered, stirring as needed until the veggies and macaroni are tender. Increase the heat and stir in chicken and pepper. Cook until chicken is heated through. Makes about 8 – 1 cup servings.
2 Points per serving
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