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Recipe Details

Future Heartthrob's Turkey Tomato Soup
Turkey Tomato Soup
Rating: 2 (57 votes cast)
Total Time
1 Hour
Preparation Time
Under 30 minutes
Serving Size
5
Preparation Method
Stove-Top
Level of Difficulty
Easy
    Ingredients
  • 1 1/4 pounds JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
  • 3 tablespoons minced fresh thyme, divided
  • 2 1/2 teaspoons minced fresh sage, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons extra-virgin olive oil
  • 2 cups coarsely chopped red onions
  • 1 3/4 cups coarsely chopped greeen bell pepper
  • 3/4 cup coarsely chopped celery
  • 3 tablespoons minced garlic
  • 1 1/2 cups cooked short-grain brown rice
  • 2 (10 3/4-ounce) cans reduced-sodium tomato soup (such as Campbell's Healthy Request tomato soup)
  • 2 cups water
  1. From The Biggest Loser Cookbook
    Directions
  1. In a medium bowl, combine turkey, 1 tablespoon thyme, 1 teaspoon sage, garlic powder, salt and black pepper. With a fork, stir to mix. Set aside. Set a large nonstick soup pot over medium heat. Add oil. Place red onion, bell pepper, celery and garlic in pot. Cook 5 to 7 minutes or until the vegetables start to soften, stirring occasionally. Push vegetables to side of pot. Increase heat to medium-high. Place reserved turkey mixture in pot. Cook 8 minutes or until no longer pink, breaking into chunks with wooden spoon. Reduce heat to medium low. Add cooked rice, soup, water, remaining 2 tablespoons thyme and remaining 1 1/2 teaspoons sage. Stir to mix. Simmer for 15 minutes or until flavors are blended, stirring occasionally. Serve immediately.
  4. This recipe is Biggest Loser approved
  6. Makes 5 (1 3/4-cup) servings
  8. Per serving:
  9. Calories: 343
  10. Protein: 33 g
  11. Carbohydrates: 44 g
  12. Fat: 5 g
  13. Less than 1 g saturated fat, trace Polyunsaturated fat
  14. Monounsaturated fat: 1 g
  15. Cholesterol: 45 mg
  16. Fiber: 4 g
  17. Sodium: 801 mg