Appetizers / Soups / Salads

Loaded Veggie, Turkey and Bean Soup is for Soup.

Loaded Veggie, Turkey and Bean Soup takes 20 minutes to prepare.

Loaded Veggie, Turkey and Bean Soup takes 60 minutes to cook.

Loaded Veggie, Turkey and Bean Soup makes 8 servings.

The ingredients for Loaded Veggie, Turkey and Bean Soup are:

1/2 lb ground turkey
1/2 medium white onion, diced
1/2 red bell pepper, diced
1 green bell pepper, diced
2 large carrots, diced
2 large stalks celery, diced
2 small yellow squash, diced
2-3 cloves garlic, finely diced
1 tsp. black pepper
2 cups 99% fat free chicken broth
6 cups vegetable broth
2 cups V-8 Juice
1 15.5-oz can great northern beans, rinsed and drained
1 15-oz can pinto beans, rinsed and drained
1 14.5-oz can stewed tomatoes in juice (do not drain), break tomatoes up into bite sized chunks
1/2 small red cabbage head, coarsely chopped
2 tsp garlic powder
2 tsp onion powder
1 chicken bouillon cube
1 tsp Italian seasoning
1 tsp basil

Here is how you make Loaded Veggie, Turkey and Bean Soup:

Add ingredients from turkey through garlic in a large soup pot and saute over medium heat until meat is cooked through and vegetables are softened.Add pepper, both types of broth and V-8 juice. Bring to a boil, add in beans, tomatoes and cabbage, return to a boil, reduce heat to a simmer and let simmer for 30 minutes. Add seasonings, taste and adjust as necessary, allow to simmer another 10 minutes and serve.Makes about 16 cups of soup, or 8 2-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user SANDRA_92083.

The nutritional information for Loaded Veggie, Turkey and Bean Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 214.5

• Total Fat: 2.9 g
• Cholesterol: 21.3 mg
• Sodium: 1,565.0 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 8.9 g
• Protein: 14.2 g