Turkey Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 341.8
  • Total Fat: 6.8 g
  • Cholesterol: 58.1 mg
  • Sodium: 2,042.4 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 24.2 g

View full nutritional breakdown of Turkey Vegetable Soup calories by ingredient


Introduction

A simple leftover holiday soup recipe including turkey from dinner & vegetables fresh and/or frozen. A simple leftover holiday soup recipe including turkey from dinner & vegetables fresh and/or frozen.
Number of Servings: 10

Ingredients

    4 tbls butter or margarine
    2 cups celery, chopped
    .5 cup onion, chopped
    2 boxes (64oz) chicken broth
    1 cup carrots, sliced
    1 cup peas
    1 cup cut green beans
    1 tsp salt
    1/2 tsp black pepper
    1/2 tsp garlic powder
    2 tsp parsley, dried
    1 cup swiss chard, cut
    2 cups pasta, cooked per package instructions

Tips

Divide and refrigerate or freeze leftover servings for handy lunch options. Add water if liquid is absorbed by pasta or you prefer more broth in your soup.


Directions

Saute celery and onion in butter until soft. Add remaining ingredients, except pasta. Bring to boil; then, simmer for 35 minutes to bring out flavors. Cook pasta per package instructions. Add pasta to soup and simmer an additional 10 minutes.

Serving Size: makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user EXETERCINDY.