HARVEST TURKEY SOUP
The recipe for this super soup evolved over the years. I've been diabetic since I was 12, so I've learned to use herbs and spices to make dishes like this taste terrific. It also has a colorful blend of vegetables. -Linda Sand, Winsted, Connecticut
Provided by Taste of Home
Categories Lunch
Time 3h5m
Yield 22 servings (5-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place the turkey carcass and water in a Dutch oven or large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. , Strain broth. Add carrots, celery, onion and bouillon; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the tomatoes, peas, rice, spinach, salt if desired, pepper, marjoram, thyme and reserved turkey. Return to a boil; cook, uncovered, for 20 minutes or until rice is tender.
Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber). Diabetic Exchanges, Cholesterol 1 starch, Sodium 1 vegetable, Carbohydrate 1 fat.
TURKEY SOUP WITH EGG NOODLES AND VEGETABLES
Make the most of your leftover Thanksgiving turkey with this Turkey Soup recipe from Food Network.
Provided by Robin Miller : Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
- Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
- Remove from heat, discard bay leaves and stir in parsley.
HARVEST TURKEY SOUP
I love making this soup when Autumn first arrives and I still have some veggies coming from the garden. I also love this recipe because I can have turkey soup without waiting for the Thanksgiving turkey carcass! Plus, you can use up those small amounts of pasta that you don't want to throw out but there's not enough for anything else! This is just an all-around good soup!
Provided by Hey Jude
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Crumble turkey into a 4-5 qt.
- pan and add onion, oregano and herb seasoning; cook over medium heat, stirring often, until turkey is no longer pink and onion is soft but not browned, about 5 minutes.
- Stir in tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire.
- Increase heat to medium-high and bring to a boil; reduce heat, cover and boil gently for 20 minutes.
- Add pasta, cover and cook for 5 minutes.
- Add zucchini and boil gently, uncovered, until pasta is tender to bite, about 8-10 minutes depending on what size pasta you're using.
- Add Tabasco and serve with chewy breadsticks.
Nutrition Facts : Calories 318.8, Fat 8.2, SaturatedFat 2.2, Cholesterol 59.7, Sodium 1018.1, Carbohydrate 31.8, Fiber 4.9, Sugar 9.2, Protein 22.8
HARVEST SOUP
Loaded with ground beef, squash, tomatoes and two kinds of potatoes, this hearty soup makes a great family meal on a busy night. Go ahead and substitute any of the vegetables with those that better suit your tastes. -Janice Mitchell Aurora, Colorado
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves.
Nutrition Facts : Calories 241 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 493mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
HARVEST SOUP
Harvest Soup Mix is a mixture of split peas, lentils, rice and other grains. This recipe on front of the bag. I bought this at Stringtown Grocery 2266 540th Street S.W. Kalona, IA 52247 Kalona is a Amish and Mennonite community. http://www.kalonaiowa.org/Etiquette.htm
Provided by Charlotte J
Categories Clear Soup
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place water and Harvest Soup Mix in a heavy pot and simmer 1 hour.
- Add all other ingredients and simmer another hour.
- Options: Make with smoked sausage and add 1 cup of each fresh diced apples and sweet potatoes, instead of tomatoes.
- Other spices that can be added: savory, garlic and tarragon.
Nutrition Facts : Calories 83.2, Fat 2.7, SaturatedFat 0.7, Cholesterol 28.4, Sodium 456.3, Carbohydrate 4.5, Fiber 1.5, Sugar 2.5, Protein 10.2
FALL HARVEST SOUP!
Sweet potatoes, pumpkin, carrots, apple, and pears come together in this lightly spiced soup to make a super comforting fall dish! Serve with toasted and buttered crusty Italian bread.
Provided by Amna Kazmi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large soup pot over medium heat; cook onions in butter, stirring frequently, until lightly golden brown, about 15 minutes. Pour chicken broth into onions and bring to a boil.
- Reduce heat to low, stir sweet potato and carrots into broth mixture; simmer until vegetables are tender, about 10 minutes. Stir apple, pear, and red pepper into the mixture; simmer until softened, about 5 more minutes. Use an immersion blender to blend the mixture into a smooth puree.
- Stir pumpkin puree, evaporated milk, honey, allspice, nutmeg, cloves, cinnamon, salt, and black pepper into soup; puree again with the immersion blender. Ladle into bowls; garnish each serving with a basil leaf.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 35.1 g, Cholesterol 12.1 mg, Fat 3.7 g, Fiber 6.7 g, Protein 4.5 g, SaturatedFat 1.9 g, Sodium 923.8 mg, Sugar 16.6 g
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