Thanksgiving

Vegetable and Leftover Turkey Soup is for Soup.

Vegetable and Leftover Turkey Soup takes 15 minutes to prepare.

Vegetable and Leftover Turkey Soup takes 45 minutes to cook.

Vegetable and Leftover Turkey Soup makes 90 servings.

The ingredients for Vegetable and Leftover Turkey Soup are:

1/2 bag (8 oz.) baby carrots
3 stalks celery, chopped
1.5 small onion, chopped
about 12 oz. leftover turkey, bite sized pieces
16 oz bag of frozen peas
1 can whole kernel corn (nutrition info uses no salt corn)
Herbs to taste (I use about 2 tsp rosemary and 2 Tbsp parsley)

Here is how you make Vegetable and Leftover Turkey Soup:

Put carrots, celery and onion in pot with 6 cups of water and bring to boil. Lower and simmer with lid on.In the meantime, cut leftover turkey into bite sized pieces and add to pot with herbs. Add peas and let all simmer until peas are tender. Add corn.Let simmer at least 30 minutes, until tastes mingle and turkey begins to fall apart. An hour is better. Makes about 90 oz. Nutritional info is by the oz.A normal 12 oz. serving is under 130 calories.Number of Servings: 90Recipe submitted by SparkPeople user ELENASAN.

The nutritional information for Vegetable and Leftover Turkey Soup is:

• Servings Per Recipe: 90
• Amount Per Serving
• Calories: 10.5

• Total Fat: 0.1 g
• Cholesterol: 2.3 mg
• Sodium: 9.7 mg
• Total Carbs: 1.2 g
• Dietary Fiber: 0.3 g
• Protein: 1.3 g

The dietary needs meet for Vegetable and Leftover Turkey Soup is Gluten Free