Robust Turkey Vegetable Soup
- Number of Servings: 1
Ingredients
1 Tablespoon canola oil 1 Medium onion, chopped 1 Stalk celery, chopped 2 Cups COOKED TURKEY, chopped 4 Cups TURKEY BROTH 1/2 Cup green beans, cut in 1/2-inch pieces 1/2 Cup carrots, peeled and cut in chunks 1/2 Cup broccoli, cut in 1/2-inch pieces 1/2 Cup lima beans 1/2 Cup corn kernels 1/2 Cup zucchini, sliced 3 Medium tomatoes, peeled and quartered 1 Cup cooked rice 1/2 Teaspoon dried oregano leaves 1/2 Teaspoon dried thyme leaves 2 Tablespoons fresh parsley, chopped To taste salt and black pepper
1. In a large soup kettle, heat oil and sauté onions and celery. Sauté until vegetables are soft. Add turkey, stock, all vegetables, rice and herbs.
2. Simmer 10-12 minutes until vegetables are tender crisps. Stir in parsley and season with salt and pepper.
NOTE: Prepare the day before, cover and refrigerate for flavors to blend.
Makes 6 servings
2. Simmer 10-12 minutes until vegetables are tender crisps. Stir in parsley and season with salt and pepper.
NOTE: Prepare the day before, cover and refrigerate for flavors to blend.
Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 243.0
- Total Fat: 6.2 g
- Cholesterol: 33.6 mg
- Sodium: 1,107.6 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.8 g
- Protein: 24.9 g
Member Reviews
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1STTOOHIASMOM
Changed up the veggies to match what I had on hand. I'm pretty sure the sodium level is related to the turkey stock they used. There may have been salt added to the turkey before I bought it, but I did not salt it and my stock was from the turkey that we cooked for Thanksgiving. Quite tasty. - 11/28/11
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K_RUTH
I ran this through a recipe analyzer and came up with 282 calories per serving BUT only 688mg sodium. I bet with a few tweaks I can get the sodium down a bit more. The other counts were more or less the same. I am giving this a try tonight but I think it sounds good.
(Later: This soup was a HIT! - 1/6/11
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NORASPAT
No corn, no Broccoli , no zucchini and no rice. Added a can of well rinsed black beans. Garlic and extra onions.
Added Baby spinach leaves last 10 minutes of cooking. Kept it as low carb as I could. Omitted parsley and salt
It came out really well did use Bay leaf and ground Thyme. - 6/5/10
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SUEBDOO93
I made this soup with a few small changes. I used only a couple sprays of olive oil. I used fat free, low sodium chicken broth. I used spinach instead of broccoli (add near end) and I added a couple more veggies that I happened to have. It came out great! Will definitely make again! - 11/12/09