Turkey Vegetable Soup	Printer Friendly version
1 cup turkey, cooked and cubed 1 clove garlic, chopped 5 1/4 cups chicken broth 1/2 teaspoon thyme leaves, crushed 2 cups frozen corn 1 package frozen green beans, cut 1 can stewed tomatoes 1 stalk celery , chopped
In sauce pan, mix broth, thyme, garlic, corn, beans, tomatoes and celery. Over medium high heat, heat to boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Add turkey and heat through. Add salt and pepper to taste.
Servings: 6

Per Serving Nutritional Analysis
Per serving (excluding unknown items): 152 calories; 4g fat (24.0% calories from fat); 13g protein; 17g carbohydrate; 2g dietary fiber; 21mg Cholesterol; 707mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: . Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	152 24.0% 43.0% 33.1% 4g 1g 2g 1g 21mg 17g 2g 13g 707mg 539mg 42mg 2mg 1mg 12mg 411IU 41 1/2RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	.3mg .3mcg .1mg .2mg 33mcg 6mg 0mg 0 0.0% 1 1 1/2 1 0 0 0 0