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Chunky Turkey Vegetable Soup

Source: National Turkey Federation
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  24 servings
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 oil in a heavy 2-gallon stock pot and sauté vegetables until onions are translucent.

Add tomatoes to mixture and stir well.

Stir in potatoes and cabbage. Stir in turkey broth and seasonings.

Add turkey to vegetables and cook 40 minutes over LOW heat until potatoes are tender.

Portion 3/4 cup per serving.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/10/2009
Nutrition Facts per Serving
Yield:   24 servings
Calories: 127
Fat. Total: 6g
Protein: 13g
Carbohydrates, Total: 8g
Sodium: 137mg
% Cal. from Fat: 43%
Cholesterol: 26mg
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