Ingredients
4 pounds tomatoes, seeded and chopped (about 8 large tomatoes)3 medium green peppers, chopped2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (14-1/2 ounces) vegetable broth1-1/2 cups water1-1/2 teaspoons beef bouillon granules2 garlic cloves, minced1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon pepper3 cups cubed cooked turkey breast3 cups cooked elbow macaroniMinced fresh basil, optional
Preparation
In a 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.
