Quick Fix for 2

Homemade soup can be fast, easy treat

January 22, 2013 

  • Turkey and Vegetable Soup With Bruschetta 2 teaspoons olive oil 1 cup sliced onion 1 cup sliced carrots 2 cups broccoli florets 1 1/2 cups fat-free, low-sodium chicken broth 1 1/2 cups water 5 ounces spinach (about 5 cups) 6 ounces roasted turkey, cut into 1/2- to 1-inch pieces (about 1 cup) Salt and fresh ground black pepper BRUSCHETTA: 1 ounce shredded, reduced-fat cheddar cheese (scant 1/4 cup) 2 slices whole-grain French bread HEAT olive oil in a large nonstick saucepan over medium-high heat and add onion, carrots and broccoli. Saute 5 minutes. Add chicken broth and water. Raise heat, bring to a boil and cook 5 minutes. Lower heat to medium and add spinach and turkey. Simmer 2 minutes or until turkey is warmed through and spinach is wilted. Add salt and pepper to taste. SPRINKLE cheddar cheese on bread slices and toast in toaster oven or under a broiler. Serve with soup. Yield: 2 servings PER SERVING: 361 calories, 10 g fat, 3 g saturated fat, 79 mg cholesterol, 38 g protein, 31 g carbohydrates, 2 g dietary fiber, 8 g sugars, 777 mg sodium.

Homemade soup is a refreshing treat. Use a food processor to cut the vegetables and some leftover turkey or store-bought roasted turkey to make this soup in less than 20 minutes. Make double and use the next day or freeze for another quick meal.

Helpful hints

• Smoked deli turkey can be used.

• Use peeled baby carrots to save time.

• Most washed, ready-to-eat spinach comes in 10-ounce bags. A simple way to measure the spinach for this recipe is to use half a bag.

• Cut French bread on a diagonal to make long oval slices.

Countdown

• Start soup.

• Make bruschetta.

• Complete soup.

Shopping list

1 small package peeled baby carrots, 1 small package broccoli florets, 1 bag washed, ready-to-eat spinach, 1 small package reduced-fat shredded cheddar cheese, 6 ounces roasted turkey and 1 whole grain French bread.

Staples: Onion, olive oil, fat-free, low-sodium chicken broth, salt and black peppercorns.

McClatchy-Tribune News Service

Gassenheimer: dinnerinminutes.com

For a printable copy of the recipe, click the link:

Turkey and Vegetable Soup

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service