TURKEY TOMATO SOUP

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.

Yield: 3 quarts

Servings: 12