Turkey Vegetable Soup
Turkey Vegetable Soup could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. For $2.08 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 388 calories, 31g of protein, and 13g of fat each. 13 people have tried and liked this recipe. It is perfect for Winter. From preparation to the plate, this recipe takes approximately 50 minutes. It works well as a soup. This recipe from Food Fanatic requires tomato paste, salt and pepper, turkey, and potato. Overall, this recipe earns a tremendous spoonacular score of 92%. Vegetable Turkey Soup, Turkey Vegetable Soup, and Turkey Vegetable Soup are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 large carrot, peeled and chopped
2 stalks celery, chopped
1 teaspoon dried thyme
10 ounces frozen mixed vegetables, 1 package
1 tablespoon olive oil
1 small onion, peeled and diced
1 large potato, peeled and chopped
salt and pepper, to taste
2 tablespoons tomato paste
3 cups cooked leftover turkey, chopped
6 cups turkey stock, chicken can be substituted
Equipment:
sauce pan
pot
Cooking instruction summary:
In a large sauce pan, heat the olive oil on medium high heat. Add the onions, carrots and celery.Saut on medium heat for a few minutes or until vegetables are wilted.Add broth or stock and potatoes to the pot. Bring to a simmer and reduce heat to low.Add thyme, tomato paste and turkey. Cover with lid and simmer for 15 minutes.Add frozen vegetables and cook another 10 minutes or until vegetables are tender.Season with salt and pepper to taste.
Step by step:
1. In a large sauce pan, heat the olive oil on medium high heat.
2. Add the onions, carrots and celery.Saut on medium heat for a few minutes or until vegetables are wilted.
3. Add broth or stock and potatoes to the pot. Bring to a simmer and reduce heat to low.
4. Add thyme, tomato paste and turkey. Cover with lid and simmer for 15 minutes.
5. Add frozen vegetables and cook another 10 minutes or until vegetables are tender.Season with salt and pepper to taste.
Nutrition Information:
covered percent of daily need
