Turkey Vegetable Stew
|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