Turkey Vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3 serving POTATOES/ RUSTIC ROASTED (by LYNN*LMBL) 10 serving TURKEY MEAT BALLS TURKEY 3 1 serving Brown rice (1 cup cooked) 1 cup Bean, Adzuki 1 serving Quoina (by MARTAINEOUS) 2 cup, chopped Carrots, raw 1 cup, shredded Cabbage, chinese (pak-choi), raw 1 cup, chopped Onions, raw 2 tbsp Butter, salted 20 cup Turkey Bone Broth - homemade (by SMGREGORY) 1.5 cup, diced Celery, cooked 2 grams Bay Leaf
Boil turkey wings in 22 cups of water with 1 tbs of vinegar. After 30 minutes, remove the turkey wings and separate the meat and save meat for later in the fridge.
Return the bones and skin to the pot, add 14 tsp chili flakes and 3 bay leaves and continue simmering for a total of 24 hours.
Periodically add a bay leaf and a few chili flakes to help build up the seasoning.
Then remove solids, add chopped or shredded vegetables, rice and beans and cook till tender.
In the last 20 minutes, shred or chop the saved turkey meat and add to the soup with several tablespoons of gelatin and salt to taste.
Serving Size: 2 cups
Number of Servings: 20
Recipe submitted by SparkPeople user ALICEINDAWSON.
Return the bones and skin to the pot, add 14 tsp chili flakes and 3 bay leaves and continue simmering for a total of 24 hours.
Periodically add a bay leaf and a few chili flakes to help build up the seasoning.
Then remove solids, add chopped or shredded vegetables, rice and beans and cook till tender.
In the last 20 minutes, shred or chop the saved turkey meat and add to the soup with several tablespoons of gelatin and salt to taste.
Serving Size: 2 cups
Number of Servings: 20
Recipe submitted by SparkPeople user ALICEINDAWSON.
Nutritional Info Amount Per Serving
- Calories: 265.4
- Total Fat: 6.9 g
- Cholesterol: 75.6 mg
- Sodium: 310.9 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 3.0 g
- Protein: 30.7 g
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