Ground Turkey Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 lb Ground Turkey - 97% fat free extra lean white turkey 1/2 cup slices Carrots, cooked 1 stalk, large (11"-12" long) Celery, raw 1/2 cup Squash - Yellow or Zucchini 1/2 cup Barley, pearled, cooked 1/2 cup Sliced Organic Mushrooms, canned 3 cup Spinach, Kale or Swiss Chard fresh 1/2 cup, chopped Onions, raw 1 serving 1 Med. Green Bell Pepper 1 TBS Herbs de Provence1 TBS Poultry SeasoningSalt and pepper to taste4 cup Organic Vegetable Broth 4 cup Organic Chicken Broth
Heat oil in pan, add turkey and brown quickly.
Remove turkey from pan and set aside.
Add all vegetables (except mushrooms and greens) chopped into bite size pieces.
Add 1 TBS herbs de provence and 1 TBS poultry seasoning and saute for a few minutes (put lid on if necessary to keep moisture).
When veggies are beginning to soften add ground turkey back to pan and warm through.
Add broth and bring to boil scraping browned bits off bottom of pan.
Taste broth and season to taste with salt and fresh ground black pepper.
Once broth is to taste, add pearl barley and simmer 25-30 minutes or until barley is soft and cooked.
Add greens and warm through until they wilt.
Serve hot with a nice chunk of multigrain artisan bread.
Notes:
Really, you can add any vegetables you like. Anything leftover works well, just add already cooked leftovers at the end with the mushrooms and greens. The herbs can be adjusted to taste as well, or experiment with new flavors. Cayenne pepper might add an interesting zip to the soup.
Serving Size: Makes (4) 2 Cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KANGAROOF67.
Remove turkey from pan and set aside.
Add all vegetables (except mushrooms and greens) chopped into bite size pieces.
Add 1 TBS herbs de provence and 1 TBS poultry seasoning and saute for a few minutes (put lid on if necessary to keep moisture).
When veggies are beginning to soften add ground turkey back to pan and warm through.
Add broth and bring to boil scraping browned bits off bottom of pan.
Taste broth and season to taste with salt and fresh ground black pepper.
Once broth is to taste, add pearl barley and simmer 25-30 minutes or until barley is soft and cooked.
Add greens and warm through until they wilt.
Serve hot with a nice chunk of multigrain artisan bread.
Notes:
Really, you can add any vegetables you like. Anything leftover works well, just add already cooked leftovers at the end with the mushrooms and greens. The herbs can be adjusted to taste as well, or experiment with new flavors. Cayenne pepper might add an interesting zip to the soup.
Serving Size: Makes (4) 2 Cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user KANGAROOF67.
Nutritional Info Amount Per Serving
- Calories: 143.6
- Total Fat: 1.3 g
- Cholesterol: 16.3 mg
- Sodium: 1,180.6 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.7 g
- Protein: 12.4 g
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