In addition to being hearty and heart-healthy, this soup is prepared in one pot -- making cleanup a cinch.
This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 131 | |
---|---|---|
Total Fat | 1.5 g | |
Saturated Fat | 0.4 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.4 g | |
Monounsaturated Fat | 0.6 g | |
Cholesterol | 0 mg | |
Sodium | 100 mg | |
Total Carbohydrate | 24 g | |
Dietary Fiber | 4 g | |
Sugars | 2 g | |
Protein | 8 g |
Dietary Exchanges
2 starch, 1 vegetable, 2 lean meat
Ingredients
-
2 pounds potatoes, scrubbed and cut in 1/2-inch cubes (about 5 cups) -
1 tablespoon olive oil -
2 10-ounce packages frozen chopped onions -
1/4 cup chopped, dried tomatoes -
2 pints plus 1 14-ounce can (46 ounces total) low-sodium chicken broth -
2 cups shredded, cooked turkey -
3 cups packaged, chopped, frozen mixed vegetables, thawed -
freshly-ground black pepper
Directions
-
In heavy soup pot, heat oil on high and stir in onions. Cook, stirring occasionally for about 20 minutes or until well browned. -
Add potatoes, dried tomatoes and broth. -
Bring to boil and cook covered for 10 minutes or until tender. -
Add turkey and vegetables, return to boil and cook 6 - 8 minutes. -
Top with freshly ground pepper.