Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories 243.0
Total Fat 6.2 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 2.6 g
Cholesterol 33.6 mg
Sodium 1,107.6 mg
Potassium 833.6 mg
Total Carbohydrate 22.1 g
Dietary Fiber 3.8 g
Sugars 1.1 g
Protein 24.9 g
Vitamin A 41.9 %
Vitamin B-12 8.4 %
Vitamin B-6 22.5 %
Vitamin C 32.8 %
Vitamin D 0.0 %
Vitamin E 5.7 %
Calcium 5.3 %
Copper 16.6 %
Folate 20.6 %
Iron 16.1 %
Magnesium 12.7 %
Manganese 38.3 %
Niacin 41.8 %
Pantothenic Acid 9.3 %
Phosphorus 28.4 %
Riboflavin 13.2 %
Selenium 31.8 %
Thiamin 13.6 %
Zinc 12.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Robust Turkey Vegetable Soup

View the full Robust Turkey Vegetable Soup Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Robust Turkey Vegetable Soup

73 calories of Turkey (light meat), (0.33 cup, chopped or diced)

35 calories of White Rice, long grain, cooked, (0.17 cup)

21 calories of Canola Oil, (0.17 tbsp)

18 calories of Lima Beans, (0.08 cup)

13 calories of Red Ripe Tomatoes, (0.50 medium whole (2-3/5" dia))

11 calories of Sweet Corn, Fresh, (0.08 cup)

7 calories of Onions, raw, (0.17 medium (2-1/2" dia))

7 calories of Chicken Broth, (0.67 cup (8 fl oz))

4 calories of Carrots, raw, (0.08 cup, chopped)

3 calories of Green Beans (snap), (0.08 cup)

2 calories of Zucchini, (0.08 cup, sliced)

2 calories of Broccoli, fresh, (0.08 cup, chopped)

1 calories of Celery, raw, (0.17 stalk, medium (7-1/2" - 8" long))

0 calories of Parsley, (0.33 tbsp)

0 calories of Oregano, ground, (0.08 tsp)

0 calories of Thyme, ground, (0.08 tsp)

Nutrition & Calorie Comments  

Changed up the veggies to match what I had on hand. I'm pretty sure the sodium level is related to the turkey stock they used. There may have been salt added to the turkey before I bought it, but I did not salt it and my stock was from the turkey that we cooked for Thanksgiving. Quite tasty.
I ran this through a recipe analyzer and came up with 282 calories per serving BUT only 688mg sodium. I bet with a few tweaks I can get the sodium down a bit more. The other counts were more or less the same. I am giving this a try tonight but I think it sounds good.

(Later: This soup was a HIT!
Sodium cout HAS to be wrong...I made my own turkey stock (from T-Day bird)...and added all the leftover stuff from the fridge...YUM!
No corn, no Broccoli , no zucchini and no rice. Added a can of well rinsed black beans. Garlic and extra onions.
Added Baby spinach leaves last 10 minutes of cooking. Kept it as low carb as I could. Omitted parsley and salt
It came out really well did use Bay leaf and ground Thyme.
I made this soup with a few small changes. I used only a couple sprays of olive oil. I used fat free, low sodium chicken broth. I used spinach instead of broccoli (add near end) and I added a couple more veggies that I happened to have. It came out great! Will definitely make again!
I don't understand why the sodium count is so high. Otherwise it looks like a good, healthy recipe...unless that sodium is correct, in which case, I'll pass.
Way too much sodium!