Ingredients
2 medium onions, chopped2 medium carrots, halved and thinly sliced2 celery ribs, chopped1/2 cup chopped sweet red pepper1 tablespoon olive oil3 garlic cloves, minced4 cups water1 can (10 ounces) diced tomatoes and green chiles, undrained1/2 cup frozen peas1 bay leaf4 teaspoons sodium-free chicken bouillon granules1/2 teaspoon dried basil1/2 teaspoon dried thyme1/4 teaspoon ground cumin1/4 teaspoon pepper1/4 to 1/2 teaspoon hot pepper sauce, optional1/2 cup uncooked whole wheat orzo pasta2 cups cubed cooked turkey breast1 tablespoon minced fresh cilantro
Preparation
In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro.
