Provided by Campbell's Kitchen
Heat the broth, thyme, carrots, potato and beans in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Weight Watchers Points®*: 1
Dietary Exchanges: 1/2 Starch, 1 Nonstarchy Vegetable
USDA MyPyramid: 3/4 cup vegetables
*Weight Watchers and Points ® are a registered trademark of Weight Watchers International, Inc. All references to Points values are based on Weight Watchers International, Inc. published information and do not imply sponsorship or endorsement by Weight Watchers International, Inc. of any such number of Points, or of Campbell products, by Weight Watchers International, Inc.
This recipe has been added to the following public cookbooks:
Fall 2009,
Online Recipes,
6 Weeks to Summer Soup Recipes,
Pat's Recipes,
Carol Cooks
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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