Hearty Potato Vegetable Soup
2 pounds potatoes,
scrubbed and cut in 1/2 inch cubes (about 5 cups)
In heavy soup pot, heat oil on high and stir in onions. Cook, stirring occasionally for about 20 minutes or until well browned.
Add potatoes, dried tomatoes and broth. Bring to boil and cook covered for 10 minutes or until tender. Add turkey and vegetables, return to boil and simmer 6-8 minutes. Top with freshly ground pepper.
Per Serving: 248 Calories; 6g Fat (20.4% calories from fat); 1g Saturated Fat; 22g Protein; 34g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 114mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.
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