Yield: 6 Ethnicity: American   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Turkey Broth, Cooked Turkey

Ingredients

1 Tablespoon canola oil

1 Medium onion, chopped

1 Stalk celery, chopped

2 Cups COOKED TURKEY, chopped

4 Cups TURKEY BROTH

1/2 Cup green beans, cut in 1/2-inch pieces

1/2 Cup carrots, peeled and cut in chunks

1/2 Cup broccoli, cut in 1/2-inch pieces

1/2 Cup lima beans

1/2 Cup corn kernels

1/2 Cup zucchini, sliced

3 Medium tomatoes, peeled and quartered

1 Cup cooked rice

1/2 Teaspoon dried oregano leaves

1/2 Teaspoon dried thyme leaves

2 Tablespoons fresh parsley, chopped

To taste salt and black pepper

In a large soup kettle, heat oil and sauté onions and celery. Sauté until vegetables are soft. Add turkey, stock, all vegetables, rice and herbs. Simmer 10-12 minutes until vegetables are tender crisps. Stir in parsley and season with salt and pepper. NOTE: Prepare the day before, cover and refrigerate for flavors to blend.

Recipe Source: Recipe provided by the Ontario Turkey Producers’ Marketing Board in Kitchener, Ontario.

Nutrition Facts Calories 180   % Daily Value* Total Fat 4g Saturated Fat 1g Cholesterol 40mg Sodium 810mg Potassium 519mg Total Carbohydrate 19g Dietary Fiber 3g Sugars 5g   Protein 18g   Vitamin A 70% Vitamin C 45% Calcium 4% Iron 15% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4