- 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
Post Thanksgiving Turkey Vegetable SoupSubmitted by: VAPARKER1950
IntroductionRich and hearty, yet light. A good cold weather soup
Rich and hearty, yet light. A good cold weather soup
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
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.