Low-Fat Hearty Turkey and Ton of Veggie Soup

• 4 quarts water
• 8 tablespoons low-sodium beef bouillon granules
• 1 (15 ounce) can diced tomatoes with juice
• 1 (15 ounce) can white beans, drained and rinsed
• 1 (15 ounce) can baby lima beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 3 green onions with tops, sliced thin
• 8 tablespoons garlic powder
• 8 tablespoons parsley flakes
• 4 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons crushed red pepper flakes
• salt and pepper
• 2 cups california-blend frozen vegetables
• 2 cups frozen green beans
• 2 cups frozen peas
• 2 cups frozen corn
• 3 cups skinless boneless turkey breasts, cooked, cut into bite size chunks

1. In an 8- 10 quart stock pot combine all ingredients up to the frozen vegetables.
2. Bring to a full boil over high heat, then reduce to medium and simmer about 10 minutes.
3. Add frozen vegetables and turkey and continue to simmer about 15 to 20 minutes.
4. Do not overcook the vegetables.
5. They should be crisp.
6. As the soup sits the vegetables will soften a lot and if you over cook it will become mush.
7. Let the soup rest about 10 minutes and enjoy!

water, tomatoes, white beans, baby lima beans, black beans, green onions, garlic, parsley flakes, basil, oregano, red pepper, salt, californiablend, frozen green beans, frozen peas, frozen corn, turkey breasts

Taken from www.food.com/recipe/low-fat-hearty-turkey-and-ton-of-veggie-soup-391690 (may not work)