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Dinner in Minutes: Prepare Turkey and vegetable soup

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Cheddar Bruschetta
By Linda Gassenheimer
Tuesday, Jan. 15, 2013, 9:10 p.m.

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 12 cups fat-free, low-sodium chicken broth

1 12 cups water

5 ounces spinach (about 5 cups)

6 ounces roasted turkey, cut into 12 to 1-inch pieces (about 1 cup)

Salt and freshly ground black pepper, to taste

1 ounce shredded, reduced-fat cheddar cheese (scant 14 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

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