Ingredients2 h servings 333 cals
- Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
- Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
- Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.
- Cook's Note:
- Use any kind of squash you prefer.
Per Serving: 333 calories; 15.6 g fat; 28.1 g carbohydrates; 21.4 g protein; 59 mg cholesterol; 1165 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was awesome. Omitted the zucchini since out of season and still turned out great. Will make again.
Loved it. My whole family liked it. Actually thought it was better the next day as flavors blended more fully overnight. I might consider using pearl barley instead of rice next time for somethi...