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

Source: Everyday Food, January/February 2007
Total Time Prep Servings



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How would you rate this recipe?
  • jaimeeg
    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.
  • MS10152736
    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!
  • sararain
    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
  • sararain
    26 NOV, 2010
    this is a site where you can get nutritional information
  • moreismoremom
    26 NOV, 2010
    Soup is definitely good food! I made a fantastic turkey chili with my leftovers. Visit me at my website:
  • fmr
    22 JAN, 2009
    I thought this soup was great - had wonderful flavor and is fairly healthy.
  • rcravey
    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!
  • LisaMarie1972
    20 MAR, 2008
    This is really good. I use whatever greens I can find. I also server it over any type of little pasta.
  • cmahon
    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.
  • LadyLinda
    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

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