Turkey Vegetable Stew Recipe


Health IndexHealthyCourse
MethodMain Ingredient


 Canned low sodium chicken broth/Null21 Ounce (2 Cans, Undiluted)
 Canned no salt added whole tomatoes/Null14 1⁄2 Ounce, chopped (1 Can, Undrained)
 Sliced carrot/Null1 1⁄2 Cup (24 tbs) (Null)
 Sliced celery/Null1 Cup (16 tbs) (Null)
 Chopped onion/Null3⁄4 Cup (12 tbs) (Null)
 Water/Null3⁄4 Cup (12 tbs) (Null)
 Chopped fresh basil/Null1 Tablespoon (Null)
 No salt added tomato paste/Null2 Tablespoon (Null)
 Salt/Null1⁄4 Teaspoon (Null)
 Pepper/Null1⁄4 Teaspoon (Null)
 Hot sauce/Null1⁄4 Teaspoon (Null)
 Garlic/Null2 Clove (10 gm), minced (Null)
 Cooked chopped skinless turkey breast/Null2 1⁄2 Cup (40 tbs) (Unsalted)
 Frozen english peas/Null10 Ounce, thawed (1 Package)
 Frozen okra/Null10 Ounce, thawed (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 1568 Calories from Fat 246

% Daily Value*

Total Fat 27 g42.2%

Saturated Fat 7.6 g38.2%

Trans Fat 0 g

Cholesterol 402.1 mg

Sodium 2658.5 mg110.8%

Total Carbohydrates 118 g39.3%

Dietary Fiber 35.1 g140.4%

Sugars 45.6 g

Protein 221 g441.1%

Vitamin A 800.2% Vitamin C 268.3%

Calcium 76% Iron 61.2%

*Based on a 2000 Calorie diet


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