Post Thanksgiving Turkey Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Turkey (dark meat), 1 cup dicedTurkey (light meat), 3 cups dicedWater, tap, 4 cups (8 fl oz)Onion - Yellow – 2 cups Celery, raw, 2 cups, diced Carrots, raw, 2 cups, chopped Squash - Yellow Crookneck, 2 cups Mushrooms, fresh, 2 cups sliced Turnips, 1 cup, cubedZucchini, 1 cup, sliced Yellow Sweet Corn, Frozen, 1 cup kernels Potato, raw, 1.75 cup diced Garlic, 1 TblPoblano Pepper, 1/8 cupOlive Oil 1/8 cupTurkey Broth, 19 cupssaltpepperthymefine herbs
One serving = two cups. Makes 15 servings.
There's planning ahead but, except for the chopping and slicing, not that much prep. Plonk the cooked bones and scraps in a stock pot, cover with water and simmer for 2 hours. Aim for approx 20 cups of broth. Strain, cool overnight, remove fat layer.
Chop onions, celery, carrots and saute in the olive oil in the bottom of a large stock pot. Add broth, water and remaining vegetables. SImmer up to two hours, then add turkey.
Season with salt pepper and thyme and fine herbs to taste.
Number of Servings: 15
Recipe submitted by SparkPeople user VAPARKER1950.
There's planning ahead but, except for the chopping and slicing, not that much prep. Plonk the cooked bones and scraps in a stock pot, cover with water and simmer for 2 hours. Aim for approx 20 cups of broth. Strain, cool overnight, remove fat layer.
Chop onions, celery, carrots and saute in the olive oil in the bottom of a large stock pot. Add broth, water and remaining vegetables. SImmer up to two hours, then add turkey.
Season with salt pepper and thyme and fine herbs to taste.
Number of Servings: 15
Recipe submitted by SparkPeople user VAPARKER1950.
Nutritional Info Amount Per Serving
- Calories: 145.1
- Total Fat: 4.2 g
- Cholesterol: 32.3 mg
- Sodium: 76.9 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.7 g
- Protein: 14.6 g
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