Turkey Vegetable Soup
- Number of Servings: 16
Ingredients
12 cups turkey broth3 whole large carrots2 large celery ribs1 whole bay leaf1 tablespoon Juniper dried berries1 large onion1 cup dark turkey meat1 cup white turkey meat1 cup frozen kernel corn1 cup frozen green beans
Prepare tukey broth from turkey carcus, including neck and gizzards. Break the almost meatless turkey carcuss in half. Add enough water to cover, about 12 cups. Bring to a boil and then simmer 3 hrs. Strain and reserve broth.
To the strained broth all ingredients, bring to boil and then reduce heat to medium heat for 1/2 hour.
Salt and pepper to taste
Number of Servings: 16
Recipe submitted by SparkPeople user OKANOG.
To the strained broth all ingredients, bring to boil and then reduce heat to medium heat for 1/2 hour.
Salt and pepper to taste
Number of Servings: 16
Recipe submitted by SparkPeople user OKANOG.
Nutritional Info Amount Per Serving
- Calories: 112.8
- Total Fat: 3.0 g
- Cholesterol: 15.4 mg
- Sodium: 1,350.9 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.4 g
- Protein: 14.0 g
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