SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 132.6
  • Total Fat: 3.5 g
  • Cholesterol: 20.2 mg
  • Sodium: 993.5 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 7.8 g

View full nutritional breakdown of Leftover Turkey Soup calories by ingredient
Report Inappropriate Recipe

Leftover Turkey Soup

Submitted by: LNORRIS80

Introduction

This is my version of Thanksgiving Leftovers! We love it! Just use the turkey leftover in the fridge and throw in whatever veggies you have around and you have a light meal! This is my version of Thanksgiving Leftovers! We love it! Just use the turkey leftover in the fridge and throw in whatever veggies you have around and you have a light meal!
Number of Servings: 12

Ingredients

    1 Cup Chopped Celery
    1 Cup Chopped Onion
    1 Cup Chopped Cabbage
    1 bunch of Collard grees, chopped, stems removed

    1 T. Extra Virgin Coconut oil

    1 14.5 oz can diced tomatos
    1 Cup speggetti sauce
    1 T itianian seasoning

    salt and pepper to taste

    1/2 cup turkey jelly (its the jelly stuff that is left in the roasting pan. Skim any fat off the top and then use this in the soup as broth.)

    6 Cups fresh tap water

    1.5 Cups sprouted, dried Mung Beans
    2 cups cooked shell pasta


Tips

Serve this with left over whole grain rolls and with an itialian blend of shedded cheese if desired.


Directions

Chop all the veggies
Heat large pot on med heat, add oil.
Saute all veggies until soft, about 5 minutes
Add tomatos, sauce, and seasonings
Simmer for about 5 minutes
Add turkey jelly and water
Stir
Simmer for 20 minutes
Add mung beans
Boil for 5 more
Add pasta
stir
serve

Serving Size: 2 Cups

Number of Servings: 12

Recipe submitted by SparkPeople user LNORRIS80.






Great Stories from around the Web


Rate This Recipe