"heart Healthy" Turkey Vegetable Soup
- Ready In:
- 2hrs
- Ingredients:
- 19
- Yields:
-
1 1/2 gallon
- Serves:
- 24
ingredients
- 1 gallon reduced-sodium turkey broth
- 1 cup carrot (chopped)
- 1 cup celery (chopped)
- 12 ounces frozen chopped onions
- 1 teaspoon summer savory
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon garlic (chopped)
- 1⁄2 cup white wine
- 1 1⁄2 teaspoons kosher salt
- 1 1⁄2 teaspoons fresh ground pepper
- 4 cups frozen mixed vegetables
- 2 cups frozen peas broccoli cauliflower carrots (I used Mediterranean Vegetable blend)
- 1⁄4 cup fresh parsley (chopped)
- 1⁄2 ounce fresh basil (Chiffonade)
- 1 lb turkey thighs (Chicken can be subbed)
- 1 lb turkey breast (Chicken can be subbed)
- 1 teaspoon seasoning salt
- 1⁄2 teaspoon olive oil
- 1⁄4 cup white wine
directions
- In a large stock pot, bring the turkey stock to a boil.
- Add the carrots, celery, onion, garlic and the 1/2 cup white wine.
- Add the kosher salt, pepper, thyme and summer savory. Let this simmer over medium heat.
- Add both frozen mixed vegetables to the pot. Continue to let the soup simmer.
- Add the chopped parsley.
- Dice all the turkey (or chicken) meat in to half inch cubes.
- Toss the meat in a bowl with the seasoning salt and the olive oil.
- Heat a non stick skillet over high heat.
- Cook the meat in small batches. We're just looking for a good sear and some color, not it to be completely cooked.
- As the meat gets browned, dump it in the soup.
- When all the meat is browned, de-glaze the pan with the 1/4 cup white wine. Scrape all the bits off the pan and pour everything into the pot.
- Let the soup simmer over a medium low heat until the meat is cooked completely and all the vegetables are tender.
- Just before service add the basil chiffonade.
- I like to add a spoonful of fat free sour cream to my bowl. I find it adds a little extra richness and cuts some of the sweetness that comes from the veggies and the herbs.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
ROV Chef
Kennewick, WA
<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>