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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.3
  • Total Fat: 6.5 g
  • Cholesterol: 27.5 mg
  • Sodium: 518.2 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 10.9 g
  • Protein: 20.1 g

View full nutritional breakdown of Turkey and vegetable soup calories by ingredient
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Turkey and vegetable soup

Submitted by: INGMARIE

Introduction

I used the carcass of a turkey breast for the broth and meat.
Skimmed off the fat.
bur the nutrition here is with no salt or fat broth.
I used the carcass of a turkey breast for the broth and meat.
Skimmed off the fat.
bur the nutrition here is with no salt or fat broth.

Number of Servings: 6

Ingredients

    12 oz chopped turkey breast meat
    8cups broth
    1 onion large chopped
    1 cup cabbage,chopped
    1 cup celery,chopped
    1 cup carrots,chopped
    3 garlic cloves sliced
    1 cup bell peppers sliced
    2 jalopenos (whole) optional
    1 cup pomi tomatoes or 1.5 cups
    1 bunch broccoli (florets)
    1/3 cup barley
    1 1/2 cup chickpeas if canned rinse well.
    1Tbsp fresh parsley
    1 tsp tarragon
    1 tsp oregano
    1tsp blk pepper
    1 pinch saffron
    1 bay leaf.

Directions

chop all veggies and the turkey ,add to broth in a pot, add the spices and tomato cook for about 30 add the broccoli and cook for an additional 10 minutes or until barley is fully cooked.add more salt and pepper as needed.

Serving Size: makes 6 servings at 1.5 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user INGMARIE.






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