Turkey Vegetable Stew
Serve with a slice of crusty French bread.

• 2 tablespoons olive oil
• 2 sweet hybrid onions, chopped
• 1 stalk celery, cut into 1 inch pieces
• 2 carrots, peeled and sliced into 1 inch pieces
• 2 potatoes, peeled and cubed
• 3 tablespoons all-purpose flour
• 3 cups fat-free chicken stock
• 1/4 teaspoon dried marjoram
• 1 1/4 pounds boneless skinless turkey breast tenderloin, cubed
• 1 red or gold bell pepper, diced

Heat olive oil in a pot over medium heat. Sauté onions in the pot until tender. Stir in celery and carrots, stirring until tender. Stir in the potatoes and flour; then pour in the chicken stock. Season soup with marjoram. Place fresh cubed turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes. Mix the diced bell pepper into soup, and continue cooking 10 minutes, until pepper is tender.

Per Serving: 286 Calories; 1g Fat (3.7% calories from fat); trace Saturated Fat; 46g Protein; 27g Carbohydrate; 4g Dietary Fiber; 88mg Cholesterol; 471mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fat.

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