Recipe: Turkey-Tomato Stew (with peas and carrots)

TURKEY-TOMATO STEW

2 cans (10.5 ounce each) ready-to-serve, no-salt-added chicken broth
1 (14.5 ounce) can no-salt-added tomatoes, undrained and chopped
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
1 clove garlic, minced
2 tbsp no-salt-added tomato paste
1 tsp dried whole basil
1/2 tsp salt
1/4 tsp ground black pepper
3 1/2 cups chopped, cooked turkey breast (skinned before cooking and cooked without salt)
1 (10 ounce) package frozen green peas

Combine first 10 ingredients (chicken broth through black pepper) in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.

Stir in turkey and peas; simmer an additional 15 minutes.

Servings: 4
From: Louise E. Ellis of Tennessee
Source: Southern Living, November 1990