Turkey Vegetable Soup
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Dinner at the Zoo · by Sara Welch

Turkey Vegetable Soup

NUTRITION · PER SERVING320M COOK
CAL 36%·PRO 100%
CARBS 22G12% OF CAL
5G FIBER9G OTHER8G TOTAL SUGAR
FAT 43G53% OF CAL
8G SAT35G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty turkey and vegetable soup with carrots, green beans, potatoes, and corn in a savory tomato broth. A wholesome way to use leftover turkey.

mainamericansoupchickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 turkey carcass
  • 1 medium onion (peeled and quartered)
  • 2 medium carrots (peeled and cut into 3 inch pieces)
  • 3 stalks celery (with leaves, cut into 3 inch pieces)
  • 1 tablespoon black peppercorns
  • 4 sprigs fresh parsley
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme leaves)
  • 6 cloves garlic
  • 2 bay leaves
  • 2 teaspoons salt
  • 2 tablespoons butter
  • 1/2 cup onion (diced)
  • 3/4 cup carrots (peeled, halved lengthwise and sliced)
  • 3/4 cup celery (thinly sliced)
  • 2 teaspoons garlic (minced)
  • 3 cups diced cooked turkey
  • 15 ounce can diced tomatoes (do not drain)
  • 8 ounce can tomato sauce
  • 1 1/2 teaspoons Italian seasoning
  • 6 cups turkey broth
  • 1 cup Russet potato (peeled and cut into 1/2 inch cubes)
  • 1/2 cup frozen corn
  • 1/2 cup green beans (diced, fresh or frozen)
  • salt and pepper to taste
  • 2 tablespoons chopped parsley
PREP
20M
SODIUM
1707MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.