Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.
Add a little or a lot of the red pepper flakes, depending on the heat you like; you can also substitute fresh bird chiles. Mix and match your veggies as you like. For an Asian twist, use some rice noodles and an egg instead of soup mix. This is a very playful dish.
Nutrition does not include turkey breast bone.
Per Serving: 106 calories;3 g fat;
13.1 g carbohydrates;
8.4 g protein;
13 mg cholesterol;
1431 mg sodium.