Hominy, an unexpected change from pasta, cuts cooking time in half. Prep tips: For speediest prep, use canned olives, prewashed bagged spinach, and frozen, diced onions. Add flavor to the basic broth, if you like, with fresh lemongrass or herbs. Serving tip: Make it a meal with warm, whole-grain bread and a salad of mixed greens tossed with olive oil and fresh lemon juice.
Turkey Soup with Hominy
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Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 large cloves garlic, finely chopped
- 1 stalk celery, diced
- 2 carrots, diced
- 6 cups low-sodium chicken or vegetable broth
- 2-3 cups chopped cooked turkey
- 2 cups canned hominy, rinsed and drained
- 1 15-ounce can diced tomatoes (undrained)
- 1/2 cup chopped kalamata olives, rinsed and drained
- 6 cups baby spinach leaves
- Grated Asiago or Parmesan cheese, for garnish
Instructions
- Heat oil in a large, heavy pot; add onion, garlic, celery, and carrots, and sauté until vegetables are barely tender, 4–5 minutes. Add broth, turkey, hominy, and tomatoes. Bring to a boil, reduce heat, and simmer, covered, for 5 minutes. Stir in olives and spinach, cooking for 1 minute, or until spinach is just wilted. Season to taste with salt and pepper. Serve, sprinkled with grated cheese.
Recipe Notes
Nutrition Facts
Turkey Soup with Hominy
Amount Per Serving
Calories 229
* Percent Daily Values are based on a 2000 calorie diet.
| Nutrition Facts Per Serving: |
| Calories: 229 calories |
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| % fat calories: 33 |
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| Fat: 8g |
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| Saturated Fat: 2g |
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| Cholesterol: 59mg |
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| Protein: 22g |
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| Carbohydrate: 17g |
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| Fiber: 4g |
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| Sodium: 460mg |
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