I freeze our leftover turkey at the holidays so we can enjoy meals like this year-round. This soup is especially delicious on a chilly fall or winter day. If you’re looking for a dish that’s more filling, add some cooked pasta. —Joan Hallford, North Richland Hills, Texas,
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 5 cups reduced-sodium chicken broth
- 3 medium carrots, julienned
- 1/4 teaspoon pepper
- 1 pound zucchini or yellow summer squash, julienned (about 6 cups)
- 3 medium tomatoes, chopped
- 1 can (15-1/2 ounces) hominy, rinsed and drained
- 2-1/2 cups frozen lima beans (about 12 ounces), thawed
- 2 cups cubed cooked turkey
- 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- Shredded Parmesan cheese
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Directions
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Nutrition Facts
1-1/3 cups: 187 calories, 4g fat (2g saturated fat), 38mg cholesterol, 614mg sodium, 22g carbohydrate (5g sugars, 5g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
