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Turkey Tomato Soup Ingredients: 4 pounds tomatoes, seeded and chopped (about 8 large) 3 medium green peppers, chopped 2 cans (14-1/2 ounces) reduced sodium chicken broth 1/4 cup sugar 1 can vegetable broth (14-1/2 ounces) 1-1/2 cups water 1-1/2 teaspoons beef bouillon granules 2 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon pepper 3 cups cubed cooked turkey (preferrably white meat) 3 cups cooked elbow macroni Minced fresh basil (opptional) Directions: In a large saucepan or Dutch oven, combine the first ten ingredients. Bring to a boil. Reduce heat; cover and simmer for two hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired. Yield: 12 servings (3 quarts). Nutritional information per (1-cup) serving: Calories 150 Fat: 3g Cholesterol: 23mg Carbohydrate: 17gm Fiber: 2g Protein: 14g Sodium: 221mg Diabetic Exchange 1-1/2 starch, 1 lean meat, 1/2 vegetable
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