Chunky Turkey-Vegetable Soup
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Everyday Food, January/February 2007
- Prep Time 15 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1/2 teaspoon dried crushed rosemary
- coarse salt and ground pepper
- 1 pound cooked turkey breast, cut into bite-size pieces
- 1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well
Directions
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In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
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Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
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Stir in turkey; add escarole in two batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.
I just made this recipe and it tastes quite nice. I found that I needed a full 32 oz of stock because the sweet potatoes drank it up and I wanted it to be a soup rather than a stew. I, too, could not find escarole and substituted kale which worked fine.
I used a 32oz box of broth, a full teaspoon of rosemary, more turkey, and a can of rinsed and drained cannellini beans. Yum!
Nutrition Facts
Serving Size 347 g
Amount Per Serving
Calories
232
Calories from Fat
57
% Daily Value*
Total Fat
6.3g
10%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
49mg
16%
Sodium
1648mg
69%
Total Carbohydrates
19.3g
6%
Dietary Fiber
3.0g
12%
Sugars
9.5g
Protein
24.0g
Vitamin A 176% ?Ä¢ Vitamin C 33%
Calcium 5% ?Ä¢ Iron 15%
Nutrition Grade A
* Based on a 2000 calorie diet
this is a site where you can get nutritional information
http://caloriecount.about.com/cc/recipe_analysis.php?process=resubmit
Soup is definitely good food! I made a fantastic turkey chili with my leftovers. Visit me at my website:
http://moreismoremom.wordpress.com/2010/11/25/spicy-thanksgiving-turkey-...
I thought this soup was great - had wonderful flavor and is fairly healthy.
This soup is fantastic and it is a great way to use leftover turkey. The ingredients are uniquely different than what I normally put in vegetable soup; we really enjoyed it. I had enough leftover to take for lunch tomorrow....can't wait!
This is really good. I use whatever greens I can find. I also server it over any type of little pasta.
II request nutritional information on ALL receipes in martha Stewart publications. I skip many receipes that sound wonderful but don't know caloreies and fat etc.
as a diabetic, it is important for me to know the nutritional values -- especially carbs. could these be included in the recipes? Thanks!
linda from Canada
could not fine Escarole, so I use spinich. we all lov it thanks
you can add spinich,swiss chard or lettuce,finley chopped napa cabbage also bok choy,i liked this soup for left over turkey
Escarole is not an ingredient that is readily available where I live in southern Missouri. What would be a good substitution?
Nutrional info is always helpful for calories, sodium, fat
I'd also like to suggest that for printing the background is white for easier reading
I would also like the nutritional information as it would make it so much easier for those of us who have to count carbs to give insulin!!
Agreed, we need nutritional info if this is being marketed as a way to eat healthy.
Nutritional information would surely be a great benefit.
I would like the nutritional information, also.
I would like the nutritional information, also.
I would like the nutritional information, also.
Where can I find nutrition information for this recipe ?