Lunch

Leftover Turkey - Kamut Soup is for Lunch.

Leftover Turkey - Kamut Soup takes 20 minutes to prepare.

Leftover Turkey - Kamut Soup takes 120 minutes to cook.

Leftover Turkey - Kamut Soup makes 8 servings.

The ingredients for Leftover Turkey - Kamut Soup are:

1 tbsp camelina oil
1 tbsp olive oil
1 large onion
3 leeks
3 carrots
4 stalks celery
4 cloves garlic
? tsp pepper
1 tsp thyme
1 tsp rosemary
1 tbsp parsley
1/3 cup red wine
5 cups turkey stock
1 cup water
1 cup Kamut berries
2 cups chopped cooked turkey
2 tbsp tamari

Here is how you make Leftover Turkey - Kamut Soup:

Heat oils in a large pot over medium heat.Add the onion and cook, stirring occasionally, until golden ? about 8 minutes.Add the leeks, carrots and celery and cook 5 minutes, until slightly softened.Stir in the garlic, pepper and herbs and cook 1 minute, just until fragrant.Pour in the wine, stock and water, stirring well, then add the Kamut berries.Bring to a boil, then reduce heat and simmer for about 1 hour 15 minutes, until vagetables and Kamut are cooked.Stir in the turkey and tamari and cook 10 minutes longer.Serving Size:?Makes 8 main dish servings

The nutritional information for Leftover Turkey - Kamut Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 195.5

• Total Fat: 5.3 g
• Cholesterol: 18.1 mg
• Sodium: 722.9 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 4.5 g
• Protein: 10.5 g

The dietary needs meet for Leftover Turkey - Kamut Soup is Sugar Free