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Makes 6 servings, 1 cup (250 mL) each.
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For more robust flavour, roast and peel the red pepper before chopping and using as directed. Add to the soup along with the turkey, corn, broth and milk. Or, use chopped drained, jarred roasted red peppers instead.
Prepare soup as directed; cool. Refrigerate up to 2 days. Reheat in microwave or on stove top before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.