Chunky turkey soup w/ winter vegetables
4 humans
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Reduced-fat chicken broth; |
| 2 | cups | Apple juice; |
| 1 | cup | Sweet potatoes; cubed |
| 1 | cup | Turnips; peeled |
| 1 | cup | Celery; diced |
| 1 | cup | Onions; diced |
| 2 | cloves | Garlic; minced |
| \N | \N | Gruyere; shredded -=OR=- |
| 2 | cups | Chicken; replace turkey |
| ½ | cup | White potatoes; to replace the sweet potatoes; |
| 2 | tablespoons | Fresh parsley; snipped |
| 4 | teaspoons | Fresh thyme snipped -=OR=- |
| 4 | teaspoons | Dried thyme; |
| 2 | teaspoons | Fresh rosemary; snipped =OR= |
| 1 | teaspoon | Dried rosemary; |
| 2 | cups | Broccoli florets; |
| 1 | cup | Turkey; cooked diced |
| \N | \N | Swiss cheese; shredded |
| 2 | cups | Carrots; to replace the broccoli |
TURKEY SOUP
GARNISH
VARIATIONS
CHICKEN SOUP
Combine the broth and apple juice in a 3- or 4- quart saucepan.
Place over medim heat. Add the sweet potatoes, turnips; celery, onions, garlic, parsley, thyme and rosemary. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Add the broccoli, lima beans and turkey. Cover the mixture and simmer until the vegetables are tender, about 20 minutes. Garnish with the cheese. Servings 2.
Pre serving; 443 cal; 10⅖ fat; 64mg chol; 330 mg sod; Source: Preventions Quick & Healthy Cooking by WHOM Brought to you and yours via Nancy O'Brion and Clan Submitted By NANCY O'BRION On 12-31-95