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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
• 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
