1 cup sliced celery 1/4 cup sliced green onions 1/2 medium green bell pepper, seeded, chopped 1/2 tsp. dried thyme leaves 1/4 tsp. garlic powder 1/8 tsp. ground red pepper (cayenne) 1 can (14.5 oz.) no-salt-added stewed tomatoes, undrained 1 can (14.5 oz.) ready-to-serve fat-free chicken broth with 1/3 less sodium 1 can (6-oz.) tomato paste 2 cups turkey breast, chopped 1. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add celery, onions and bell pepper; cook until tender, stirring occasionally. 2. Stir in thyme, garlic powder and ground red pepper. Gradually add stewed tomatoes and broth. Bring to a boil. Cook over high heat for 2 to 3 minutes. Reduce heat; stir in tomato paste and turkey. Cover; simmer 10 minutes. If desired, serve garnished with celery leaves and fresh thyme. This makes 4 (1-1/4 cup) servings.
	or   [ top of page ]   or   [ return to the not-a-soup pantheon ]   or