Brown Rice Turkey Soup

This soup goes together in minutes for a quick weeknight meal.

1 large red bell pepper, diced
¾ cup onion, chopped
1 cup celery, sliced
1 Tbsp garlic, minced
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
27-oz can Bowman and Landes Turkey Broth
¾ cup white wine
1 tsp dried thyme
¾ tsp sea salt
½ tsp pepper
¾ lb (about 2 cups) cubed cooked turkey
10-oz bag Rice Expressions Brown Rice (in frozen foods)
1 bunch green onions, sliced

In a Dutch oven, sauté the red pepper, onion, celery, and garlic in olive oil for 5 to 7 minutes or until vegetables are tender. Add the broth, wine, thyme, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered for 5 minutes. Garnish with green onions.

Makes 6 — 8 servings

Per serving: 212 calories; 7g total fat; 1g saturated fat; 30mg cholesterol; 362mg sodium; 15g total carbohydrates; 18g protein;

Allergy Warning: Contains Wheat

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