Turkey Vegetable Stew Recipe
Ingredients
| Low-sodium chicken broth | 2 Can (10oz), undiluted | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Carrot | 1 1/2 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Water | 3/4 Cup (16 tbs) | |
| Basil | 1 Tablespoon, chopped | |
| Salt | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Hot Sauce | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Chopped | 2 1/2 Cup (16 tbs), skinned | |
| Frozen peas package | 1 , thawed | |
| Okra package | 1 , frozen |
Directions
Combine chicken broth, tomatoes, carrot, celery, onion, water, basil, and tomato paste in a large Dutch oven.
Add salt and next 3 ingredients, stirring well to combine.
Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Stir in turkey, peas, and okra; simmer, uncovered, 10 minutes or until thoroughly heated
Add salt and next 3 ingredients, stirring well to combine.
Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Stir in turkey, peas, and okra; simmer, uncovered, 10 minutes or until thoroughly heated
Chef
