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Turkey Roast and Rice Soup
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Serves8 (1 cup each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 5 ounces turkey breast, cooked, shredded
- 4 stalks celery, chopped
- 4 carrots, sliced
- 1 onion, chopped
- 1 cube chicken bouillon
- 1 teaspoon black pepper
- 4 cups water
- 1 tablespoon margarine
- 1 cup rice, white, uncooked
- 1 14.5-ounce can green beans, low sodium, drained
Directions
- In a large pot over high heat, add the turkey breast, celery, carrots, onion, bouillon cube, black pepper, and 4 cups of water.
- Bring to a boil, reduce the heat, and cook over low heat for 30 minutes.
- Cook rice according to package directions.
- Add cooked rice and green beans into the soup and stir. Cook for 5 more minutes.
Recipe Tips
Add potatoes, turnip, or celeriac to soup.
Nutrition Facts
Turkey Roast and Rice Soup
Amount Per Serving (1 cup each)
Calories 102
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg
5%
Sodium 114mg
5%
Potassium 263mg
8%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
12%
Sugars 4g
Protein 7g
14%
Vitamin A
89%
Vitamin C
13%
Vitamin D0%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
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