Directions:
- In a Dutch oven coated with cooking spray, cook the turkey, onion, celery and carrots over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender. Yield: 6 servings (2-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.23 Kcal (801 kJ) | ||
| Calories from fat | 56.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 10% | |
|---|---|---|---|
| Cholesterol | 55.87mg | 19% | |
| Sodium | 119.84mg | 5% | |
| Potassium | 480.28mg | 10% | |
| Total Carbs | 16.54g | 6% | |
| Sugars | 4.13g | 17% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 17.29g | 35% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 80.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 56.77 Kcal (238 kJ) | ||
| Calories from fat | 16.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 10% | |
|---|---|---|---|
| Cholesterol | 16.59mg | 19% | |
| Sodium | 35.58mg | 5% | |
| Potassium | 142.59mg | 10% | |
| Total Carbs | 4.91g | 6% | |
| Sugars | 1.23g | 17% | |
| Dietary Fiber | 1.17g | 16% | |
| Protein | 5.13g | 35% | |
| Vitamin C | 4.6mg | 26% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.5mg | 9% | |
| Calcium | 24mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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