Arizona Turkey Soup

5 medium carrots cut into thick slices
1 large onion, cut into 1/2" pieces
3 tbsp olive oil
1 lb sliced turkey breast, cut into 1" strips
1 tsp garlic powder
3 tbsp. flour
8 small red potatoes cut into cubes
1 10oz. pkg Green Giant® frozen peas, thawed
8 oz sliced fresh mushroom
1 pkg Lawry's® or McCormick's® Chili Seasoning mix
1 cup beef broth
1 can Contadina® tomato sauce

In large skillet, sauté carrots and onion in oil until tender. Stir turkey
strip and garlic powder and cook 3 minutes or until turkey is just browned.
Stir in flour. Bring to boil; reduce heat, cover and simmer 40 to 50
minutes or until potatoes are tender. Let stand 5 minutes before serving.

Makes 8 to 10 servings