“Spice up a turkey-vegetable soup with tomatoes, lemon juice, and jalapenos and enjoy a zesty meal. It's a great way to use up leftover turkey.” - by Marie
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat vegetable oil in a large, heavy-bottomed pot over high heat. Cook and stir onion, green bell pepper, and red bell pepper in hot oil until softened, 2 to 3 minutes.
- Pour chicken stock into the pot and reduce heat to low. Stir vegetable juice, black beans, turkey, diced tomatoes, garlic, lemon juice, cumin, chili powder, jalapeno pepper, salt, and pepper into the stock. Raise heat to medium, bring the soup to a simmer, and cook until heated through and the flavors meld, 15 to 30 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 333 cal
- 17%
- Fat
- 9.8 g
- 15%
- Carbs
- 39.5 g
- 13%
Based on a 2,000 calorie diet
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