HEART HEALTHY VEGETABLE RECIPES RECIPES

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HEART HEALTHY TURKEY VEGETABLE SOUP RECIPE - FOOD.COM



heart Healthy Turkey Vegetable Soup Recipe - Food.com image

I'm optimistically calling this this heart healthy. We'll have to see what the "nutritional breakdown-o-meter" says about it. Regardless what it says, I think this is still a lot healthier than anything that comes out of a can. I have hit the fat wall and after a couple of wake up calls about my weight, this is one of my first "healthy" creations that I hope will result in less of me. Oh, this also tastes great and even my 7 year old asked for seconds. I used home made turkey stock, but I'm not going to post a recipe because it's pretty much like everyone elses. My stock had a lot of collagen and gelled nicely when chilled, which I think adds a lot to the quality of the soup. I have no doubts that if you use a good quality, low sodium, fat free store bought chicken stock, you'll have good results. You'll see I took several short cuts but they don't take away from the flavor or the health aspects. The cooking time is an estimate.

Total Time 2 hours

Prep Time 1 hours

Cook Time 1 hours

Yield 1 1/2 gallon, 24 serving(s)

Number Of Ingredients 19

1 gallon reduced-sodium turkey broth
1 cup carrot (chopped)
1 cup celery (chopped)
12 ounces frozen chopped onions
1 teaspoon summer savory
1 tablespoon fresh thyme (chopped)
1 tablespoon garlic (chopped)
1/2 cup white wine
1 1/2 teaspoons kosher salt
1 1/2 teaspoons fresh ground pepper
4 cups frozen mixed vegetables
2 cups frozen peas broccoli cauliflower carrots (I used Mediterranean Vegetable blend)
1/4 cup fresh parsley (chopped)
1/2 ounce fresh basil (Chiffonade)
1 lb turkey thighs (Chicken can be subbed)
1 lb turkey breast (Chicken can be subbed)
1 teaspoon seasoning salt
1/2 teaspoon olive oil
1/4 cup white wine

Steps:

  • In a large stock pot, bring the turkey stock to a boil.
  • Add the carrots, celery, onion, garlic and the 1/2 cup white wine.
  • Add the kosher salt, pepper, thyme and summer savory. Let this simmer over medium heat.
  • Add both frozen mixed vegetables to the pot. Continue to let the soup simmer.
  • Add the chopped parsley.
  • Dice all the turkey (or chicken) meat in to half inch cubes.
  • Toss the meat in a bowl with the seasoning salt and the olive oil.
  • Heat a non stick skillet over high heat.
  • Cook the meat in small batches. We're just looking for a good sear and some color, not it to be completely cooked.
  • As the meat gets browned, dump it in the soup.
  • When all the meat is browned, de-glaze the pan with the 1/4 cup white wine. Scrape all the bits off the pan and pour everything into the pot.
  • Let the soup simmer over a medium low heat until the meat is cooked completely and all the vegetables are tender.
  • Just before service add the basil chiffonade.
  • I like to add a spoonful of fat free sour cream to my bowl. I find it adds a little extra richness and cuts some of the sweetness that comes from the veggies and the herbs.

Nutrition Facts : Calories 68.9, FatContent 1.7, SaturatedFatContent 0.4, CholesterolContent 12.3, SodiumContent 147.1, CarbohydrateContent 7.2, FiberContent 2.1, SugarContent 0.4, ProteinContent 5.7

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