Chunky Turkey Vegetable Soup
- 1/4 cup oil
- 1 1/3 cups sliced celery
- 1 1/3 cups sliced carrots
- 1 1/3 cups diced onions
- 1 #10 can crushed tomatoes
- 1 1/2 quarts potatoes, peeled and cut in 3/4-inch cubes
- 4 pounds fresh cabbage, coarsely shredded
- 3 quarts turkey stock, heated
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 1/2 teaspoons freshly ground black pepper
- 3 pounds fully cooked pulled turkey, cubed
Heat the oil in a heavy 2-gallon stockpot and sauté the vegetables until the onions are translucent.
Add the tomatoes to the mixture and stir well.
Stir in the potatoes and cabbage. Stir in the turkey broth and seasonings.
Add the turkey to the vegetables and cook 40 minutes over low heat until the potatoes are tender.
Portion 3/4 cup per serving.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
127 calories; 6g total fat; 26mg cholesterol; 137mg sodium; 8g carbohydrates; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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