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Recipe of the Week 10/23: Ground Turkey Soup


Yields 8 Servings 


2 tbsp Olive oil 

1 lb Ground turkey 

1 medium Yellow onion (diced) 

1 large Bell pepper (diced) 

3 cloves Garlic (minced) 

1 tsp Italian seasoning 

1/2 tsp Sea salt 

1/4 tsp Black pepper 

1 14.5-oz can Fire roasted diced tomatoes (with liquid) 

1 15.5-oz can Chickpeas (drained and rinsed) 

5 cups Chicken broth, reduced sodium 

1 medium Bay leaf 

Fresh parsley (optional, for garnish) 


Heat the olive oil in a skillet over medium-high heat. Add ground turkey and cook for 5-8 minutes, until no longer pink. 

Stir in the onions, bell peppers, garlic, Italian seasoning, salt, and black pepper. Saute for 5 minutes, until the onions and peppers start to soften. 

Pour in fire-roasted tomatoes, chickpeas, and chicken broth. Add the bay leaf. 

Bring to boil, cover, and reduce heat to a simmer. Cook for 10-15 minutes, or until the flavors develop to your liking. 

Remove and discard the bay leaf. Garnish with fresh parsley if desired. 

Meal Plan Check Boxes: 

2.5 Proteins 

2 Fats 

2 Vegetables 

Nutritional Facts: 1 cup Calories: 240, Carbohydrates: 21g, Protein: 17g, Fat: 10g. Sugar 6g, Fiber 6 g 

Adapted From: 

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