Tomato Turkey Soup
I've made this soup post-op and it always goes down really well. It is a great way to get my protein and vegetables. I thought I would share it with you all because it is SO EASY! I put it in the crockpot in the morning and put it on low a its ready for a really good supper!
Tomato Turkey Soup
From Taste of Home
INGREDIENTS
1 can (46 ounces) V-8 juice
2 packages (16 ounces each) frozen mixed vegetables
2 pounds extra lean ground turkey, cooked
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons dried minced onion
Salt and pepper to taste
SERVINGS 12
DIRECTIONS
In a 5-qt. slow cooker, combine the first five ingredients; mix well. Cover and cook on high for 4 hours or until heated through. Season with salt and pepper. Yield: 12 servings (3 quarts). Vary the flavor of the Soup each time you make it by using different blends of frozen mixed vegetables.
I figured out the calories, fat and protein for this soup. 1 serving is 1 cup. I think these are pretty close.
Fat:1 gm
Calories: 157
Protein: 21 gms
__________________
Beth
Little Victories; Grand Rapids, MI
Bariatric Support Group
CherishedTeddyBear-(TT Bear Lover)
The Poetry of Milady
New Beginnings: My Journey to LIFE
359(BMI: 58.8)/ 148(BMI: 24.3)
Highest/Current
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 211 lbs GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbadder removal: 06/09/08-Dr Randal Baker
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there is cause for joy."
-Geneen Roth
|
Linear Mode
