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| Leftover Turkey Soup |
| Number of Servings |
7 |
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Serving Size |
1 1/2 cup |
| Preparation Time |
25 minutes |
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Cooking Time |
2 hours |
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| Quantities |
Ingredients |
| 1 cup | cooked turkey, diced |
| 1 1/2 quart (6 cups) | water |
| 1/2 cup | uncooked rice |
| 1 cup | onions, chopped |
| 1 (10 ounces) package | frozen corn |
| 2 | tomatoes, chopped |
| 1/2 | green pepper |
| 3 | medium carrots, sliced |
| 2 stalks | celery, sliced |
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| Equipment |
Instructions |
- measuring spoon
- measuring cup
- large sauce pan with cover
- stirring spoon
- sharp knife
- cutting board
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- In large saucepan combine turkey, water, and rice.
- Simmer covered, 1 1/2 hour.
- Add onions, tomatoes, green pepper, carrots and celery to broth.
- Simmer covered for 30 minutes or until vegetables are tender.
- 5, Serve immediately or freeze for later use.
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| NOTES: Variation: One cup noodles can be substituted for rice. The following spices can be added to increase flavor: 1/2 tsp. garlic powder, basil or thyme. Chicken can be used instead of turkey. |
| Nutrition Information |
| Calories |
140 |
| Total Fat |
3.5g |
| Saturated Fat |
1g |
| Protein |
8g |
| Carbohydrates |
21g |
| Fiber |
3g |
| Sugar |
5g |
| Vitamin A |
120% |
| Vitamin C |
35% |
| Calcium |
4% |
| Iron |
6% |
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