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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 151.2
  • Total Fat: 2.1 g
  • Cholesterol: 19.7 mg
  • Sodium: 756.9 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 13.1 g

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

Submitted by: BECKYBOOP78


Number of Servings: 8

Ingredients

    1-2 cups turkey meat.

    3 chicken boullion cubes

    12 cups of water

    1 tsp paprika

    1 tsp salt

    1 tsp pepper

    1 tsp dried (or fresh) rosemary

    1 medium onion

    3 medium stalks of celery chopped fine

    1 Two pound package of frozen, mixed vegetables

Directions

In a large soup pan, add turkey meat, water, boullion and spices. White turkey meat is best, but dark meat adds nice flavor. I usually do 1 cup light and 1/2 cup of dark. This is a great for leftover turkey!

Bring the turkey and seasonings to a boil until the turkey is tender and falling off the bone (in applicable). Remove from heat and strain the turkey. Pour the broth back into the soup pan and add the onions and celery, simmer covered on low.

In the strainer, separate any skin, bones or other inedible parts of the turkey and discard. Take the remaining meat and shred. Add the shredded meat back to the simmering broth.

Add the package of frozen vegetables. Bring back to a boil and then low simmer for at least 1 hour, but I recommend 2 hours. Eat and enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user BECKYBOOP78.





TAGS:  Poultry |

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Member Ratings For This Recipe

  • I made this yesterday for tonight's dinner and was wondering if the amount of Pepper is correct. Is it supposed to be 2 TBSP? It seemed very spicy. Does anyone know of a way to cut down on the spice, something I could add to it possibly for tonight? - 11/29/07

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  • I made this last night for my family and it was good. - 3/24/07

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