Description
This soup serves more than one purpose. It’s a light, refreshing sunny-day lunch, yet warm and comforting on the rainy evening.
Ingredients
- 10 cups water
- 1 cup cubed turkey breast meat, with bone, divided
- 1 large onion, chopped
- 4 garlic cloves, crushed
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon sea salt
- 3 cubes chicken bouillon
- 2 cups chopped broccoli
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup chopped fresh asparagus
- 1 cup sliced red bell pepper
- 1 (1.8 ounce) tub instant dry lentil soup mix
- ½ cup bean sprouts
Instructions
- Place water
- turkey breast bone
- onion
- garlic
- pepper flakes
- sea salt
- and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
- Stir broccoli
- cream of mushroom soup
- turkey breast meat
- asparagus
- bell pepper
- and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8