Hearty Potato Vegetable Soup
Serve with bread and a salad.

• 2 pounds potatoes, scrubbed and cut in 1/2 inch cubes (about 5 cups)
• 1 tablespoon olive oil
• 1 - 10 ounce packages frozen chopped onions
• 1/4 cup chopped dried tomatoes
• 46 ounces low-sodium fat-free chicken broth
• 2 cups shredded cooked turkey or chicken
• 3 cups packaged shredded cabbage/carrot (coleslaw mix)
• 4 cups frozen mixed vegetables, thawed or left over cooked vegetables

In heavy soup pot, heat oil on high and stir in onions. Cook, stirring occasionally for about 20 minutes or until well browned.

Add potatoes, dried tomatoes and broth. Bring to boil and cook covered for 10 minutes or until tender. Add turkey and vegetables, return to boil and simmer 6-8 minutes. Top with freshly ground pepper.

Per Serving: 248 Calories; 6g Fat (20.4% calories from fat); 1g Saturated Fat; 22g Protein; 34g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 114mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

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