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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 123.8
  • Total Fat: 1.7 g
  • Cholesterol: 23.4 mg
  • Sodium: 637.0 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 11.2 g

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

Submitted by: VICKIELL02

Introduction

Using the carcas from Turkey to make some of the broth I add low sodium broth to complete this healthy comfort food. Using the carcas from Turkey to make some of the broth I add low sodium broth to complete this healthy comfort food.
Number of Servings: 48

Ingredients

    15 C Chicken Broth-Low Sodium - Pacific Natural Foods
    4 C Vegetable Broth-Low Sodium - Pacific Natural Foods
    3 pats Unsalted Butter
    2 lb (32oz) bag of Baby Carrots - Sliced
    1 med Sweet Yellow Onion - Chopped
    4 Shallots - Chopped
    4 Cloves Garlic - Minced
    3 C Celery - Sliced
    1 Bottle (750 Ml) White Wine
    4.5 lb Turkey (white & dark)
    2 tbsp Basil
    2 tbsp Chervil
    1 tbsp Thyme
    1 tbsp black Pepper
    2 tbsl Sea Salt - Course Ground


Tips

Package into Qt Freezer bags, label and freeze. Handy quick meal on a cold evening after work.


Directions

Boil turkey carcas until meat and bones fall apart. Strain the broth into large 20 qt soup pot. Saute onion, shallots, garlic and celery in 3 pats of unsalted butter. Add to broth. Add one bottle of white wine. Chop carrots add to broth. Bring to boil and simmer for 1 hour. Peel potatoes and cut up in bite size pieces. Add to broth. Cut up 4.5 lbs of turkey and add to broth. Season with black pepper, course sea salt, chervi, basil and thyme. Simmer for 1-2 hours.

Serving Size: Makes 48 one cup servings

Number of Servings: 48

Recipe submitted by SparkPeople user VICKIELL02.






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