Turkey Tomato Soup recipe

3 servings

4 pounds tomatoes, seeded and chopped

3 medium green peppers, chopped

2 (14.5 ounce) cans reduced sodium chicken broth

1 (14.5 ounce) can vegetable broth

1 1/2 cups water

1 1/2 teaspoons beef bouillon granules

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon pepper

3 cups cubed cooked turkey breast

3 cups cooked macaroni

minced fresh basil (optional)

In a large saucepan or Dutch oven, combine the first 10 ingredients.

Bring to a boil.

Reduce heat; cover and simmer for 2 hours.

Stir in turkey and macaroni; heat through.

Garnish with fresh basil if desired.