Turkey Vegetable Soup with Red Potatoes
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Ingredients1 h 8 m servings 356 cals
Original recipe yields 8 servings (1 pot of soup )
- Combine turkey and onions in a large stockpot over medium-high heat; cook until turkey is no longer pink and onions are translucent, about 6 minutes. Drain and discard fat. Add garlic; cook, stirring occasionally, until fragrant, about 2 minutes.
- Pour chicken broth into the stockpot with the turkey and bring to a boil. Add potatoes, carrots, corn, celery, peas, green beans, tomato paste, Worcestershire sauce, soy sauce, basil, bay leaves, salt, and pepper. Return to a boil, cover, and reduce heat to low. Simmer until vegetables are soft, about 30 minutes.
Per Serving: 356 calories; 7.8 g fat; 50.1 g carbohydrates; 24.6 g protein; 67 mg cholesterol; 1217 mg sodium. Full nutrition
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