Ingredients
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2 tablespoons butter
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2 onions, chopped
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2 carrots, peeled and sliced into 1 inch pieces
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1 stalk celery, cut into 1 inch pieces
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2 potatoes, peeled and cubed
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3 tablespoons all-purpose flour
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3 cups chicken stock
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¼ teaspoon dried marjoram
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2 skinless, boneless turkey breast halves, cubed
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1 green bell pepper, diced
Directions
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Melt butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in carrots and celery; cook until tender. Stir in potatoes and flour. Pour in chicken stock and season the soup with marjoram.
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Place turkey in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
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Mix green bell pepper into the soup and continue cooking until pepper is tender, about 10 minutes.
Nutrition Facts (per serving)
| 496 | Calories |
| 13g | Fat |
| 34g | Carbs |
| 60g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 496 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 6g | 28% |
| Cholesterol 179mg | 60% |
| Sodium 706mg | 31% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 5g | 18% |
| Total Sugars 6g | |
| Protein 60g | 120% |
| Vitamin C 51mg | 57% |
| Calcium 76mg | 6% |
| Iron 4mg | 24% |
| Potassium 1362mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
