Dinner in Minutes: Prepare Turkey and vegetable soup
Homemade soup is a refreshing treat. Use a food processor to cut the vegetables and some leftover turkey or bought roasted turkey to make this soup in less than 20 minutes. Make double and use the next day or freeze for another quick meal.
Linda Gassenheimer is a food writer for the Miami Herald.
Turkey and Vegetable Soup
2 teaspoons olive oil
1 cup sliced onion
1 cup sliced carrots
2 cups broccoli florets
1 1⁄2 cups fat-free, low-sodium chicken broth
1 1⁄2 cups water
5 ounces spinach (about 5 cups)
6 ounces roasted turkey, cut into 1⁄2 to 1-inch pieces (about 1 cup)
Salt and freshly ground black pepper, to taste
1 ounce shredded, reduced-fat cheddar cheese (scant 1⁄4 cup)
2 slices whole-grain French bread
Heat the olive oil in a large, nonstick saucepan over medium-high heat and add the onions, carrots and broccoli. Saute for 5 minutes.
Add the chicken broth and water. Increase the heat, bring to a boil and cook for 5 minutes. reduce the heat to medium and add the spinach and turkey. Simmer for 2 minutes or until the turkey is warmed through and the spinach is wilted. Season with salt and pepper. Sprinkle the cheddar cheese on the bread slices and toast in a toaster oven or under a broiler. Serve with the soup.
Makes 2 servings.
Nutrition information per serving: 361 calories, 10 grams fat, (3 grams saturated), 79 milligrams cholesterol, 38 grams protein, 31 grams carbohydrates, 2 grams dietary fiber, 777 milligrams sodium
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Elites, media & character
- Burnett’s stellar start paves way for Pirates’ victory over Diamondbacks
- Pirates’ Cole reinforces status as emerging ace
- Rossi: Penguins’ best bet is on Martin
- Pitt AD Barnes has enjoyed varied career in college sports
- Spirit Airlines lifts fortunes of Arnold Palmer Regional Airport
- Employees of Mercer County-based manufacturer among missing in Nepal
- Internal NBC News inquiry finds 11 fibs by anchorman Williams
- From injuries to front office, Penguins’ season didn’t lack drama
- Biertempfel: Observations from a day at the ballpark
- It’s business, but not as usual in Pittsburgh