Mom’s Turkey Soup
This is the wonderful turkey soup I grew up eating, usually around the holidays. Healthy and delicious.
- 8 cups de-fatted turkey stock made from bones (or no-salt canned chicken broth)
- 1 large can diced fire roasted tomatoes
- 2 bags frozen mixed vegetables
- 3 – 5 stalks celery, chopped
- 1 each red, yellow and green bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, chopped
- 3 cups cooked turkey, roughly chopped
- Seasoning to taste: ancho chili powder (about 1.5 tbsp.), cumin, chili powder (about 2 tsp), herbs (thyme, oregano, etc.), fresh chopped parsley, salt, pepper
- 1 tbsp. olive oil
- Potatoes (diced)
- Cooked rice (add when reheating individual portions)
- Beans (navy, pinto, black, etc.)
- Sauté in a skillet with olive oil the onion, bell peppers and celery (about 3 minutes).
- Add garlic and sauté another 2 minutes or so.
- Add herbs, a little salt and pepper and chili powders and sauté another 2 minutes or so, stirring so chili doesn’t burn.
- Remove from heat and stir in tomatoes and parsley.
- In a large pot, heat stock then stir in the mixed vegetables, chopped turkey and the contents of the skillet.
- Cook for an hour or two on low heat, uncovered.
- Cool in water bath, then chill in refrigerator.
- Skim any fat, taste for seasoning.
- At this point you can add more vegetables, beans, etc. if you want the soup thicker.
- Heat through, then pack in individual serving containers and refrigerate.
Yield: Varies. Will keep 3-4 days refrigerated or 6 months frozen at zero.
|Amount Per Serving|
|Total Fat 4g|
|Saturated Fat .5g|
|Monounsaturated Fat g|
|Polyunsaturated Fat g|
|Trans Fat g|
|Total Carbohydrate 17g|
|Dietary Fiber 18g|
|* These values were kindly provided by the recipe submitter. John Stone Fitness LLC is not responsible for errors or omissions.|
Recipe submitted by John Stone