Vegetable & Leftover Turkey Soup

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Nutritional Info

Servings Per Recipe: 90
Amount Per Serving
Calories: 10.5

Total Fat: 0.1 g
Cholesterol: 2.3 mg
Sodium: 9.7 mg
Total Carbs: 1.2 g
Dietary Fiber: 0.3 g
Protein: 1.3 g

View full nutritional breakdown of Vegetable & Leftover Turkey Soup calories by ingredient

Introduction

This is not only a great way to use up leftover turkey, but is very low calorie and, if you use no-salt corn, low in sodium too. Use whatever vegetables you like. Our family tops each serving with a tsp of Parmesan cheese. This is not only a great way to use up leftover turkey, but is very low calorie and, if you use no-salt corn, low in sodium too. Use whatever vegetables you like. Our family tops each serving with a tsp of Parmesan cheese.

Minutes to Prepare: 15

Minutes to Cook: 45

Number of Servings: 90

Ingredients

1/2 bag (8 oz.) baby carrots

3 stalks celery, chopped

1.5 small onion, chopped

about 12 oz. leftover turkey, bite sized pieces

16 oz bag of frozen peas

1 can whole kernel corn (nutrition info uses no salt corn)

Herbs to taste (I use about 2 tsp rosemary and 2 Tbsp parsley)

Directions

Put carrots, celery and onion in pot with 6 cups of water and bring to boil. Lower and simmer with lid on.

In the meantime, cut leftover turkey into bite sized pieces and add to pot with herbs. Add peas and let all simmer until peas are tender. Add corn.

Let simmer at least 30 minutes, until tastes mingle and turkey begins to fall apart. An hour is better.

Makes about 90 oz. Nutritional info is by the oz.
A normal 12 oz. serving is under 130 calories.

Number of Servings: 90

Recipe submitted by SparkPeople user ELENASAN.