Hearty Turkey and Vegetable Stew

This comforting stew is packed with lean protein from turkey and a colorful variety of fiber-rich vegetables to keep you full and satisfied.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 teaspoons vegetable oil · 86 kcal in the whole recipe
• 1/2 cup onion, chopped · 34 kcal in the whole recipe
• 1 clove garlic, finely chopped · 5 kcal in the whole recipe
• 4 carrots, chopped · 68 kcal in the whole recipe
• 2 celery stalks, chopped · 8 kcal in the whole recipe
• 2 medium potatoes, chopped · 160 kcal in the whole recipe
• 1 can (14.5 oz) diced tomatoes · 80 kcal in the whole recipe
• 2 cups water
• 2 cups cooked turkey, chopped · 552 kcal in the whole recipe
• salt and pepper to taste
• Italian seasoning to taste

Method

1. Heat the vegetable oil in a medium saucepan over medium heat.

   

2. Add the chopped onion, garlic, carrots, and celery, and sauté for about 2 minutes until slightly softened.

   

3. Stir in the chopped potatoes, canned diced tomatoes, and water, then bring the mixture to a boil.

   

4. Reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the vegetables are tender.

   

5. Stir in the cooked turkey and cook for another 5 minutes until heated through. Season with salt, pepper, and Italian seasoning before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.