Vegetable Soup with Homemade Thanksgiving Turkey Stock
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 97.6
- Total Fat: 3.5 g
- Cholesterol: 4.0 mg
- Sodium: 167.6 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 3.1 g
- Protein: 2.6 g
View full nutritional breakdown of Vegetable Soup with Homemade Thanksgiving Turkey Stock calories by ingredient
Introduction
Boil up your leftover turkey carcass to make a delicious, healthy vegetable soup. Boil up your leftover turkey carcass to make a delicious, healthy vegetable soup.Number of Servings: 12
Ingredients
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Homemade turkey broth (see Tips)--9.5 cups
Extra Virgin olive oil, 2 Tbs
Onion, one medium chopped
Garlic, two cloves minced
Carrots, 2 chopped
Celery, 2 stalks chopped
Green snap beans, roughly chopped, 2 cups
Frozen peas, thawed, 2 cups
Spinach, fresh, 2 cups, chopped or baby
Tips
How to make turkey stock:Put leftover turkey carcass into stock pot and add: 2 carrots quartered, 2 stalks celery quartered, one onion quartered and stuck with 4-8 whole cloves, sprigs of fresh herbs (sage, thyme, parsley), one bay leaf. Cover with water and bring to a boil, lower the heat and simmer for two hours. Strain out solids, let cool overnight and skim off the fat. Salt to taste.
Directions
Heat olive oil in dutch oven. Saute onions, garlic, carrots, celery, and green beans until vegetables begin to soften. Add frozen peas and simmer for about 10 minutes. Add spinach and adjust seasonings.
Serving Size: Makes about 12 1.5 cup servings.
Serving Size: Makes about 12 1.5 cup servings.