Turkey Vegetable Soup with Orzo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Turkey (dark meat), 330 grams Peas, frozen, 110 grams Onions, raw, .75 medium (2-1/2" dia) Celery, raw, 2.5 stalk, medium (7-1/2" - 8" long)Carrots, raw, 3 large (7-1/4" to 8-1/2" long) Pacific Natural Foods Organic Vegetable Broth, 4 cupsorzo pasta (durum wheat), 85 gram(s) Thyme, ground, .25 tbsp Rosemary, dried, .125 tsp Sage, ground, .125 tsp Basil, .25 tsp Tarragon, ground, .125 tsp Approx 2 cups of water
Slice meat off turkey drum stick in large pieces and put all in broth cooking slowly for about an hour.
Remove turkey drum stick and pieces and cut into smaller pieces and return to broth.
Make a mirepoix (the trinity of French cooking) sautee carrots, onions and celery and then add to the broth together with the spices.
Near the end of the 90 minutes add the orzo and frozen peas.
Add water for desired consistency.
(No additional salt was added because of the sodium in the broth)
Number of Servings: 8
Recipe submitted by SparkPeople user HAPPYCAMPER777.
Remove turkey drum stick and pieces and cut into smaller pieces and return to broth.
Make a mirepoix (the trinity of French cooking) sautee carrots, onions and celery and then add to the broth together with the spices.
Near the end of the 90 minutes add the orzo and frozen peas.
Add water for desired consistency.
(No additional salt was added because of the sodium in the broth)
Number of Servings: 8
Recipe submitted by SparkPeople user HAPPYCAMPER777.
Nutritional Info Amount Per Serving
- Calories: 150.4
- Total Fat: 3.3 g
- Cholesterol: 35.1 mg
- Sodium: 344.1 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.3 g
- Protein: 14.4 g
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