Skinny Turkey-Vegetable Soup

• 2 medium onions, chopped
• 2 medium carrots, halved and thinly sliced
• 2 celery ribs, chopped
• 1/2 cup chopped sweet red pepper
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 4 cups water
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1/2 cup frozen peas
• 1 bay leaf
• 4 teaspoons sodium-free chicken bouillon granules
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/4 to 1/2 teaspoon hot pepper sauce, optional
• 1/2 cup uncooked whole wheat orzo pasta
• 2 cups cubed cooked turkey breast
• 1 tablespoon minced fresh cilantro

1. In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.

onions, carrots, celery, sweet red pepper, olive oil, garlic, water, tomatoes, frozen peas, bay leaf, chicken bouillon granules, basil, thyme, ground cumin, pepper, hot pepper sauce, whole wheat orzo pasta, turkey breast, fresh cilantro

Taken from www.tasteofhome.com/recipes/skinny-turkey-vegetable-soup/ (may not work)