Homemade Turkey Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
.5 breast, bone and skin removed Turkey, fryer-roasters, breast, meat only, roasted -chopped4 cup Aldi's Mixed Vegetables, Happy Havest canned (by LISABRANDNEW11) -drained and rinsed2 cup Diced Tomatoes, canned (Happy Harvest, Aldi) (by RUMBAMEL) 8 cup Aldi's Fit & Active Chicken Broth - 1 cup (240mL)/serving 4 servings per box (by THENEWKAREN) 1 cup (8 fl oz) Water, tap 0.5 cup kernels Yellow Sweet Corn, Frozen 0.5 cup Peas, frozen 1 tbsp Garlic powder 1 tbsp Onion powder .5 head, medium (about 5-3/4" dia Cabbage, fresh - chopped
Put all ingredients in very large pan, putting cabbage in last. Stir all ingredients together. Bring soup to a low boil. Reduce to a summer and cover. Continue to summer until cabbage is tender (approximately 1 1/2 -2 hours). Soup is now ready to eat although it is usually better the second day after it has had time to set and the flavors blend.
Note: This is a very good soup for freezing to eat later. I freeze in quart size zip lock bags in single servings laying flat so they are easily defrosted and heated in the microwave. It makes a fast nutritious meal.
Serving Size: Makes approximately 8- 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LEIGHANN671.
Note: This is a very good soup for freezing to eat later. I freeze in quart size zip lock bags in single servings laying flat so they are easily defrosted and heated in the microwave. It makes a fast nutritious meal.
Serving Size: Makes approximately 8- 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LEIGHANN671.
Nutritional Info Amount Per Serving
- Calories: 151.6
- Total Fat: 0.6 g
- Cholesterol: 31.7 mg
- Sodium: 1,062.0 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 4.6 g
- Protein: 15.9 g
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