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IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 41 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Thursday, September 26, 2013

Homemade Turkey Vegetable Soup Recipe


After baking the big turkey for the holiday meal, chances are you will have leftovers to use. Turkey and cheese sandwiches are good, and using some with burritos would be OK, however, turkey and vegetable soup is a favorite, especially in the cooler months. Our turkey and vegetable soup tends to look more like stew, as we like it chunky. 


According to Harvard Health Publication, “If you are looking for a lean cut of meat, turkey is hard to beat. A 3-ounce serving of skinless white meat contains 25 grams of fat, and less than 1 gram of saturated fat. Compared to prime rib, turkey has a lot less fat and fewer calories, too. However, dark meat has more saturated fat than white meat, and eating the skin adds a hefty serving of bad fats. Turkey is also a good source of arginine—an amino acid the body uses to make new protein and nitric oxide, the substance that relaxes and opens arteries.”
Using turkey breast and add in the health benefits of fresh vegetables and you have got a power packed Turkey Vegetable soup.

Ingredients for Turkey Vegetable Soup: 
 
• 5 medium sized potatoes, cubed
• 2 onions, diced
• 1 green pepper, diced
• 2 tomatoes, diced
• 2 cloves of garlic, pressed
• ¼ small head of purple cabbage
• 1 zucchini, chunked or diced
• Peas; canned, fresh or frozen
• Carrots; canned, fresh or frozen
• 1 stalk of celery, diced
• 2 cans of corn or 1 bag of frozen corn
• Turkey; the amount you use is up to you
• Salt and pepper to taste
• Basil, oregano and thyme, optional
• Stockpot

Instructions on making Turkey Vegetable Soup:

 
1. Using a big stockpot fill approximately, ½ full with water. Turn the burner on high to get the water hot quickly.
2. Using turkey breast, chop or shred, add it to the water so the flavor of your turkey starts coming out. If you are using herbs, add them now.
3. Chop the potatoes, onions, green peppers, tomatoes, cabbage, zucchini, carrots and celery. Garden fresh vegetables are great; however, they are not always in season. If you have garden vegetables you have processed; frozen or canned, use them. Other wise purchase fresh vegetables from your supermarket. If I have suggested vegetables you cannot purchase, or do not like, that is  OK use vegetables you prefer.
4. Start adding the harder vegetables, such as carrots, potatoes and onions first as they will require a longer cooking time. Reduce the heat and add the canned or other vegetables to the broth, let it simmer until carrots and potatoes are soft.
5. Do not be in a hurry while making turkey vegetable soup, the longer it simmers and cooks the better it will taste.

Tip: Making a large quantity of soup and freezing in small batches is a great way to have a quick but healthy meal. 


Trash Can Turkey Recipe 
                              

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