Homemade Turkey Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 151.6
  • Total Fat: 0.6 g
  • Cholesterol: 31.7 mg
  • Sodium: 1,062.0 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 15.9 g

View full nutritional breakdown of Homemade Turkey Vegetable Soup calories by ingredient


Introduction

Full of protein and vitamins. A great make ahead and freeze soup. Full of protein and vitamins. A great make ahead and freeze soup.
Number of Servings: 8

Ingredients

    .5 breast, bone and skin removed Turkey, fryer-roasters, breast, meat only, roasted -chopped
    4 cup Aldi's Mixed Vegetables, Happy Havest canned (by LISABRANDNEW11) -drained and rinsed
    2 cup Diced Tomatoes, canned (Happy Harvest, Aldi) (by RUMBAMEL)
    8 cup Aldi's Fit & Active Chicken Broth - 1 cup (240mL)/serving 4 servings per box (by THENEWKAREN)
    1 cup (8 fl oz) Water, tap
    0.5 cup kernels Yellow Sweet Corn, Frozen
    0.5 cup Peas, frozen
    1 tbsp Garlic powder
    1 tbsp Onion powder
    .5 head, medium (about 5-3/4" dia Cabbage, fresh - chopped

Tips

Rinse off canned veggies to lower sodium or switch to frozen. It won't change the taste or cooking time at all.


Directions

Put all ingredients in very large pan, putting cabbage in last. Stir all ingredients together. Bring soup to a low boil. Reduce to a summer and cover. Continue to summer until cabbage is tender (approximately 1 1/2 -2 hours). Soup is now ready to eat although it is usually better the second day after it has had time to set and the flavors blend.

Note: This is a very good soup for freezing to eat later. I freeze in quart size zip lock bags in single servings laying flat so they are easily defrosted and heated in the microwave. It makes a fast nutritious meal.

Serving Size: Makes approximately 8- 2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LEIGHANN671.