Turkey Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 109.5
- Total Fat: 4.1 g
- Cholesterol: 47.6 mg
- Sodium: 543.3 mg
- Total Carbs: 1.1 g
- Dietary Fiber: 0.3 g
- Protein: 16.2 g
View full nutritional breakdown of Turkey Vegetable Soup calories by ingredient
Introduction
This soup is made with the left-over of a roasted turkey carcass.I took most of the meat off the bone before cooking it to make my stock. It was mostly dark meat. This soup is made with the left-over of a roasted turkey carcass.
I took most of the meat off the bone before cooking it to make my stock. It was mostly dark meat.
Number of Servings: 10
Ingredients
-
3.5 Cups turkey cut up
10 Cups water
2 tsp. salt
1/4 tsp. black pepper
1/4 tsp poultry seasoning
Frozen Vegetable, they include: (tomatoes, potatoes, corn, carrots, butter beans, okra, green beans, celery, salt)
Directions
Place water and turkey carcass in large pot. Cover, and bring to boil and then simmer for 2 hours (approximate). Stain into another pot to remove a any of the turkey and bones. I put the strained stock in the fridge after it cools down and for the fat to form, on the top so that I can take it off when it is cold.
Take meat off bones if you did not before cooking and set aside. When you are ready to make the soup put the frozen vegetable in the pot after it has started to boil. Lower stove heat down so that it is not a rolling boil to cook the vegetables. (more of a simmer) Add seasonings. Cook for about 1/2 hour
Number of Servings: 10
Recipe submitted by SparkPeople user AMOMOFFIVE.
Take meat off bones if you did not before cooking and set aside. When you are ready to make the soup put the frozen vegetable in the pot after it has started to boil. Lower stove heat down so that it is not a rolling boil to cook the vegetables. (more of a simmer) Add seasonings. Cook for about 1/2 hour
Number of Servings: 10
Recipe submitted by SparkPeople user AMOMOFFIVE.