Turkey Vegetable Soup

18 Cups Water
5 Tablespoons Chicken Base
12 oz. Tomato Paste
16 oz. Cole Slaw Mix
3 Small Zucchini, diced
4 (14.5 oz.) Cans Sliced Carrots, drained
3 (14.5 oz.) Cans French Style Green Beans, drained
1 (15 oz.) Can Whole Kernel Corn, drained
5 Tablespoons Dry Minced Onion
1/4 Cup Minced Garlic (from a jar)
1 Tablespoon Dried Basil
1 1/2 teaspoons Dried Oregano
12 oz. Cooked Turkey Breast, shredded

Place all of the ingredients (except the turkey) into a 10 quart pot. Cover and cook over medium low heat until the cabbage is tender (about an hour) stirring occasionally. Add the turkey and continue cooking until the turkey is hot. This is good to freeze so you can have it whenever you want during the winter without having to make a mess more than once.

Serves: 28 (1 Cup Each)
Per Serving: 86 Calories; 1g Fat (14.5% calories from fat); 6g Protein; 14g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 743mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. WWP: 1 (www.AimeesAdventures.com)