Southwestern Soup

Serves 5-6
Serving size 1 cup
3 cups vegetable stock
½ cup brown rice, cooked
½ cup kidney beans, cooked
1/8 cup green onions, chopped
1/8 cup kernel corn
1/8 cup red bell peppers, roasted and diced
½ cup zucchini, sliced
½ cup ground turkey, cooked
1 tablespoon garlic, chopped
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cornstarch
Bring vegetable stock to a boil. Add seasonings to the vegetable stock. Thicken the soup with the cornstarch by making slurry. Add in the vegetables, rice, beans and turkey. Cook for 10 minutes. Serve.
Per serving: 122 calories, 2 grams fat, 8 grams protein, 23 grams carbohydrates, 4 grams dietary fiber