Leftover Turkey Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Cup Chopped Celery1 Cup Chopped Onion1 Cup Chopped Cabbage1 bunch of Collard grees, chopped, stems removed1 T. Extra Virgin Coconut oil1 14.5 oz can diced tomatos1 Cup speggetti sauce1 T itianian seasoningsalt and pepper to taste1/2 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 water1.5 Cups sprouted, dried Mung Beans2 cups cooked shell pasta
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.
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.
Nutritional Info 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
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