- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 219.3
- Total Fat: 9.5 g
- Cholesterol: 72.3 mg
- Sodium: 125.7 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.8 g
- Protein: 21.0 g
Dan's autumn "hamburger" soup with ground turkeySubmitted by: DANJODEA
IntroductionAn easy crockpot or stovetop soup; just brown the ground turkey and add it to water and the other ingredients. Simmer an hour, or cook in crockpot on low for eight hours.
This is a healthy soup, with lots of vitamins and minerals, especially potassium and phosphorus. The phosphorus is important because most of us don't get enough. An easy crockpot or stovetop soup; just brown the ground turkey and add it to water and the other ingredients. Simmer an hour, or cook in crockpot on low for eight hours.
This is a healthy soup, with lots of vitamins and minerals, especially potassium and phosphorus. The phosphorus is important because most of us don't get enough.
1 package (1.25 pounds) ground turkey
Six (6) cups of water
Four (4) teaspoons low sodium chicken bouillon
3 cloves of garlic
1 tablespoon Italian seasoning
1/2 pound yellow squash
1/2 pound zucchini
2 medium parsnips
Three or four palm-sized red potatoes
At the same time, combine six cups of water, four teaspoons (four cubes) of low sodium chicken bouillon, three cloves of garlic, and one tablespoon of Italian seasoning into a six-quart pot. Begin heating on medium heat.
While the meat is browning and the soup base is heating, wash three or four medium-sized (fit in a loosely-closed fist) red potatoes (about 2/3 pound). Cut into quarters and add to soup base. Slice squash and parsnip into 1/4" slices and add to soup base.
By this time the ground meat should be evenly browned. Pour off any liquid and put the meat into the soup. Bring to almost a boil (just starting to rumble and a few bubbles), then turn down the heat and simmer for about an hour.
If you're using a crockpot, cook on Low for eight hours. This may be made the night before to save time in the morning.
Makes about eight (8), one-cup servings.
Flavor variation one: for a slightly stronger meat flavor, allow the meat to burn slightly (i.e. instead of light brown, a caramel color) and reduce the amount of bouillon by one teaspoon (i.e. only three teaspoons). This intensifies the flavor.
Flavor variation two: if making this with hamburger, use two teaspoons of beef bouillon and sear the hamburger rather than brown it (the meat will finish cooking in the soup).
Flavor variation three: see "Dan's hamburger soup with ground turkey", which uses a bag of mixed vegetables and a bit more potato.
Number of Servings: 8
Recipe submitted by SparkPeople user DANJODEA.