Turkey-Vegetable Soup Recipe

Name: Turkey-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. turkey, chopped; 2 Tbsp. salad oil; 2 medium size onions; 1 Tbsp. salt; 1/2 tsp. ground sage; 1/4 tsp. monosodium glutamate; 1/4 tsp. pepper; 1/2 small rutabaga, diced; 3 large celery stalks; 2 large carrots, sliced; 2/3 c. small shell macaroni

Servings: persons

2 c. turkey, chopped
2 Tbsp. salad oil
2 medium size onions
1 Tbsp. salt
1/2 tsp. ground sage
1/4 tsp. monosodium glutamate
1/4 tsp. pepper
1/2 small rutabaga, diced
3 large celery stalks
2 large carrots, sliced
2/3 c. small shell macaroni

1
In 5-quart Dutch oven, cook onions over medium heat in oil until lightly browned and tender (about 10 minutes).
2
Add turkey, salt, sage, monosodium glutamate, pepper and 8 cups of water. Over high heat, bring to a boil; reduce heat and simmer 45 minutes, stirring occasionally.
3
Add vegetables; turn to high until boiling.
4
Reduce heat to low, cover and simmer 15 minutes. Add macaroni; heat to medium and cook 10 more minutes until macaroni is tender and vegetables are done.
5
Stir occasionally. Serve.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. turkey, chopped, 2 Tbsp. salad oil, 2 medium size onions, 1 Tbsp. salt, and more.

Yes, Turkey-Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey-Vegetable Soup

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