Cabbage Turkey Soup
Warm broth, vegetables high in vitamin C, and lean protein come together in this tasty and health-giving soup.
½ lb. ground turkey breast
5 cups water
5 low sodium bouillon cubes (or equivalent soup base)
Small can low-sodium vegetable juice (11 oz)
2 cups finely shredded cabbage
15 ounce can kidney beans, rinsed and drained
Large onion, grated
1 large fresh tomato, diced
2- 14 ½ ounce cans of lower-sodium whole kernel corn, drained*
Brown and drain the ground turkey.
Add water, bouillon, vegetable juice, cabbage, kidney beans, onion, and tomato to browned turkey. Heat till tomato and cabbage are wilted.
Add corn. Heat through.
Nutrition information per serving: 260 calories, 40 gm carbohydrate, 7 gm fiber, 14 gm protein, 4.5 gm fat (1 gm saturated), 30 mg cholesterol, 430 mg sodium. *Substituting no added salt canned corn will further reduce sodium to approximately 240 mg per serving.