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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 145.1
  • Total Fat: 4.2 g
  • Cholesterol: 32.3 mg
  • Sodium: 76.9 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 14.6 g

View full nutritional breakdown of Post Thanksgiving Turkey Vegetable Soup calories by ingredient
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Post Thanksgiving Turkey Vegetable Soup

Submitted by: VAPARKER1950

Introduction

Rich and hearty, yet light. A good cold weather soup
Rich and hearty, yet light. A good cold weather soup

Number of Servings: 15

Ingredients

    Turkey (dark meat), 1 cup diced
    Turkey (light meat), 3 cups diced
    Water, tap, 4 cups (8 fl oz)
    Onion - Yellow 2 cups
    Celery, raw, 2 cups, diced
    Carrots, raw, 2 cups, chopped
    Squash - Yellow Crookneck, 2 cups
    Mushrooms, fresh, 2 cups sliced
    Turnips, 1 cup, cubed
    Zucchini, 1 cup, sliced
    Yellow Sweet Corn, Frozen, 1 cup kernels
    Potato, raw, 1.75 cup diced
    Garlic, 1 Tbl
    Poblano Pepper, 1/8 cup
    Olive Oil 1/8 cup
    Turkey Broth, 19 cups
    salt
    pepper
    thyme
    fine herbs

Directions

One serving = two cups. Makes 15 servings.

There's planning ahead but, except for the chopping and slicing, not that much prep. Plonk the cooked bones and scraps in a stock pot, cover with water and simmer for 2 hours. Aim for approx 20 cups of broth. Strain, cool overnight, remove fat layer.

Chop onions, celery, carrots and saute in the olive oil in the bottom of a large stock pot. Add broth, water and remaining vegetables. SImmer up to two hours, then add turkey.
Season with salt pepper and thyme and fine herbs to taste.

Number of Servings: 15

Recipe submitted by SparkPeople user VAPARKER1950.






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