Italian Harvest Turkey Soup

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Ingredients:

• 1 tsp. dried basil

• 1 tsp. dried parsley

• 1/2 tsp. dried oregano

• 1/2 tsp. garlic powder

• 1/2 tsp. ground black pepper

• 1 cup frozen corn

• 1/4 head green cabbage, roughly chopped

• 1 lb. ground turkey

• 1/2 onion, diced

• 4 medium-size carrots, thinly sliced (2 cups)

• 3 stalks celery, thinly sliced (2 cups)

• 5 cups water

• 1 cup low- sodium chicken or turkey bone broth

• 1 14.5 oz. can diced tomatoes with juices

• 1 15 oz. cab tomato sauce

• 1 155 oz. can kidney beans, drained

• 1.5 tbsp. turkey base or bouillon

• 1 tsp. salt

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Directions:

1. Heat multi-functional pressure cooker / Instant Pot to sauté. Crumble turkey & cook until brown.

2. Add remaining ingredients. Stir.

3. Close and lock lid. Program to high pressure cooking set for 5 minutes.

4. Release pressure using natural-release (refer to manufacturer’s instructions, if needed).

5. Serve & Enjoy!

Servings: 8 Calories: 235 Carbohydrates: 23g Protein: 17g Fat: 3g Fiber: 6g Sodium: 657mg

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