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Chunky Turkey-Vegetable Soup

Every ladleful of this colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth.

  • prep: 15 mins
    total time: 40 mins
  • servings: 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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, January/February 2007

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Reviews (22)

  • 19 Apr, 2013

    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.

  • 30 Nov, 2010

    I used a 32oz box of broth, a full teaspoon of rosemary, more turkey, and a can of rinsed and drained cannellini beans. Yum!

  • 26 Nov, 2010

    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% ?Ģ Vitamin C 33%
    Calcium 5% ?Ģ Iron 15%
    Nutrition Grade A
    * Based on a 2000 calorie diet

  • 26 Nov, 2010

    this is a site where you can get nutritional information
    http://caloriecount.about.com/cc/recipe_analysis.php?process=resubmit

  • 26 Nov, 2010

    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-...

  • 22 Jan, 2009

    I thought this soup was great - had wonderful flavor and is fairly healthy.

  • 21 Jan, 2009

    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!

  • 20 Mar, 2008

    This is really good. I use whatever greens I can find. I also server it over any type of little pasta.

  • 22 Jan, 2008

    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.

  • 5 Jan, 2008

    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

  • 5 Jan, 2008

    could not fine Escarole, so I use spinich. we all lov it thanks

  • 5 Jan, 2008

    you can add spinich,swiss chard or lettuce,finley chopped napa cabbage also bok choy,i liked this soup for left over turkey

  • 4 Jan, 2008

    Escarole is not an ingredient that is readily available where I live in southern Missouri. What would be a good substitution?

  • 4 Jan, 2008

    Nutrional info is always helpful for calories, sodium, fat

  • 4 Jan, 2008

    I'd also like to suggest that for printing the background is white for easier reading

  • 4 Jan, 2008

    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!!

  • 4 Jan, 2008

    Agreed, we need nutritional info if this is being marketed as a way to eat healthy.

  • 4 Jan, 2008

    Nutritional information would surely be a great benefit.

  • 4 Jan, 2008

    I would like the nutritional information, also.

  • 4 Jan, 2008

    I would like the nutritional information, also.

  • 4 Jan, 2008

    I would like the nutritional information, also.

  • 4 Jan, 2008

    Where can I find nutrition information for this recipe ?