Ultimate Weight Loss Revealed 65 by Brad Callen

P / C / F Ratio: 64 / 28 / 8

This soup is great with or without meat. I make mine with turkey but you can add chicken breast too. It can also be pureed after cooking( and before adding the meat) for a thick and hearty texture.

5 Servings

• 4 c. Summer Squash( washed & sliced)

• 1 c. Chopped onion

• 1 can( 14.5 oz.) Diced Tomato( no salt added)

• 1 can( 4 oz.) Chopped Green Chilies( drained)

• 20 oz. Ground Turkey Breast

• 1 / 2 tsp. Ground Black Pepper

• Mrs. Dash( to taste)

• 2 c. Chicken Broth( fat free, low sodium)

• 2 tbs. Rice Wine Vinegar

• 1 Lrg. Bay Leaf

Preparation Instructions

Brown ground turkey in a non-stick skillet & set aside. Place squash in a large pot & add enough water to cover squash. Add chopped onion, tomatoes, chilies, broth, vinegar and seasonings( do NOT crush bay leaf- it will add flavor to soup but will not soften while cooking). Bring ingredients to a soft boil, then reduce to medium heat, cover and simmer until squash is very soft. Remove bay leaf, add browned turkey & cook an additional 10 minutes.

Nutrition Information

Per Serving

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