Heavenly Turkey Soup

This soup serves more than one purpose. It’s a light, refreshing sunny-day lunch, yet warm and comforting on the rainy evening.

INGRIDIENT

10 cups water

1 cup cubed turkey breast meat, with bone, divided

1 large onion, chopped

4 garlic cloves, crushed

1 tablespoon crushed red pepper flakes

1 tablespoon sea salt

3 cubes chicken bouillon

2 cups chopped broccoli

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup chopped fresh asparagus

1 cup sliced red bell pepper

1 (1.8 ounce) tub instant dry lentil soup mix

½ cup bean sprouts

DIRECTION

Step: 1

Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.

Step: 2

Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.

NUTRITION FACT

Per Serving: 106 calories; protein 8.4g; carbohydrates 13.1g; fat 3g; cholesterol 12.8mg; sodium 1430.5mg.

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