Ingredients25 m servings 269 cals
- In a large soup kettle. combine broth, water, rosemary, and black pepper. Bring to boil; stir in mixed vegetables, box of rice, and seasoning packet.
- Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through. Stir in black pepper.
Per Serving: 269 calories; 5.4 g fat; 35.2 g carbohydrates; 19.2 g protein; 42 mg cholesterol; 1368 mg sodium. Full nutrition
ReviewsRead all reviews 4
Fast, easy and delicious! I followed the recipe and added a few dashes of hot sauce. I used left over smoked turkey and the result was outstanding flavor! The family loved this soup! I will ...
This was a quick, easy and good tasting soup. With cubed, frozen turkey breast from Thanksgiving, I doubled the recipe. I added a chopped onion to the first process. Using 1 cup regular rice, ...