Lean Turkey Tomato Soup
From The Biggest Loser Cookbook
| Makes 5 servings |
Nutritional Information
| Calories | 290 | Fat | 4.5g |
| Protein | 31g | Cholesterol | 55mg |
| Carbohydrates | 32g | Sodium | 350mg |
| Fiber | 3g | Saturated Fat | 1g |
Ingredients
1 package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey Breast
3 tablespoons fresh thyme, minced, divided
2 1/2 teaspoons fresh sage, minced, divided
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon course ground pepper
1 1/2 teaspoon olive oil
3/4 cup red onion, chopped
1 3/4 cups green bell pepper, chopped
3/4 cup celery, coarsely chopped
3 tablespoons garlic, minced
2 (10 3/4 ounce) cans reduced-sodium tomato soup
1 1/2 cups brown rice
2 cups water
Directions
In medium bowl, combine extra lean ground turkey breast, 1 1/2 tablespoons thyme, 1 1/4 teaspoons sage, garlic powder, salt, and pepper. Heat oil in a large, nonstick soup pot over medium heat. Add onion, green bell pepper, celery, and garlic. Cook, stirring occasionally, 5 to 7 minutes or until onion is softened; increase heat to medium-high.
Add turkey mixture, tomato soup, rice, water, and remaining thyme and sage. Stir to combine. Bring to a boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until turkey is thoroughly cooked. Cook turkey as specifed on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
