This soup serves more than one purpose. It’s a light, refreshing sunny-day lunch, yet warm and comforting on the rainy evening.
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.
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.
Per Serving: 106 calories; protein 8.4g; carbohydrates 13.1g; fat 3g; cholesterol 12.8mg; sodium 1430.5mg.