Wild Rice Turkey Vegetable Soup

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 cup, chopped Onions, raw 5 clove Garlic 2 tbsp Extra Virgin Olive Oil 4 cup, chopped Carrots, raw 4 stalk, large (11"-12" long) Celery, raw 1 sweetpotato, 5" long Sweet potato 4 dash Pepper, black 2 tbsp Basil 1 tbsp Sage, ground 1 tsp Thyme, ground 2 tbsp Tarragon, ground 1 cup Wild Rice 3 cup (8 fl oz) Water, tap 1 cup kernels Yellow Sweet Corn, Frozen 4 cup, chopped or diced Turkey, young tom, light meat, meat only, cooked, roasted
Directions
In a large Saucepan add olive oil and heat.
Sautee onions and garlic to sweat the onions - about three minutes. Add chopped carrots and celery - then the sweet potato or yam.
Cook for about 4 minutes while adding spices. I like to crack black pepper in a mortar and pestle.
Add Wild Rice (sub with some other rice of choice but i love wild rice and it adds a unique, nutty flavour with a great texture to the soup.)
Add Turkey Stock. Bring to a boil and simmer lid on for about 35 minutes.
Add water and frozen corn. Bring back to a boil.
Add left over turkey stripped of skin or bone.
Let simmer for about 15 minutes.
Serve in large bowls. Consider garnishes of fresh herbs like parsely and/or slices of avocado.


Serving Size: 6 - 8 2 cup bowls

Number of Servings: 6

Recipe submitted by SparkPeople user FREECOLOGY.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 333.5
  • Total Fat: 8.2 g
  • Cholesterol: 64.4 mg
  • Sodium: 170.0 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 6.4 g
  • Protein: 32.6 g

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