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Turkey Vegetable Stew

Diet.Chef's picture
  Canned low sodium chicken broth/Null 21 Ounce (2 Cans, Undiluted)
  Canned no salt added whole tomatoes/Null 14 1⁄2 Ounce, chopped (1 Can, Undrained)
  Sliced carrot/Null 1 1⁄2 Cup (24 tbs) (Null)
  Sliced celery/Null 1 Cup (16 tbs) (Null)
  Chopped onion/Null 3⁄4 Cup (12 tbs) (Null)
  Water/Null 3⁄4 Cup (12 tbs) (Null)
  Chopped fresh basil/Null 1 Tablespoon (Null)
  No salt added tomato paste/Null 2 Tablespoon (Null)
  Salt/Null 1⁄4 Teaspoon (Null)
  Pepper/Null 1⁄4 Teaspoon (Null)
  Hot sauce/Null 1⁄4 Teaspoon (Null)
  Garlic/Null 2 Clove (10 gm), minced (Null)
  Cooked chopped skinless turkey breast/Null 2 1⁄2 Cup (40 tbs) (Unsalted)
  Frozen english peas/Null 10 Ounce, thawed (1 Package)
  Frozen okra/Null 10 Ounce, thawed (1 Package)

Combine chicken broth, tomatoes, carrot, celery, onion, water, basil, and tomato paste in a large Dutch oven.
Add salt and next 3 ingredients, stirring well to combine.
Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Stir in turkey, peas, and okra; simmer, uncovered, 10 minutes or until thoroughly heated

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1568 Calories from Fat 246

% Daily Value*

Total Fat 27 g42.2%

Saturated Fat 7.6 g38.2%

Trans Fat 0 g

Cholesterol 402.1 mg134%

Sodium 2658.5 mg110.8%

Total Carbohydrates 118 g39.3%

Dietary Fiber 35.1 g140.4%

Sugars 45.6 g

Protein 221 g441.1%

Vitamin A 800.2% Vitamin C 268.3%

Calcium 76% Iron 61.2%

*Based on a 2000 Calorie diet

Turkey Vegetable Stew Recipe