Turkey Vegetable Soup
3 cans (14 ½ oz each) fat-free Chicken Broth
½ tsp Dried Thyme Leaves, Crushed
¼ tsp Garlic Powder
2 cups Frozen Corn
1 Pkg (about 10 oz) Frozen Cut Green Beans
1 can Chopped Tomatoes
2 Cups Cooked Turkey, Cubed
In saucepan mix broth, thyme, garlic powder, corn, green beans, and tomatoes.
Heat to a boil over medium-high heat. Cover and cook over low heat 5 minutes or
until vegetables are tender. Add turkey and heat through.