Turkey Vegetable Soup
- Number of Servings: 8
Ingredients
1-2 cups turkey meat. 3 chicken boullion cubes12 cups of water1 tsp paprika1 tsp salt1 tsp pepper1 tsp dried (or fresh) rosemary1 medium onion3 medium stalks of celery chopped fine1 Two pound package of frozen, mixed vegetables
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.
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.
Nutritional Info 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
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