Great soup for leftover turkey
In a dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables are tender.
Add the broth, wine or additional broth, thyme and pepper.
Bring to a boil, Reduce heat; cover and simmer for 5 minutes.
Stir in turkey and rice. Bring to a boil; simmer, uncovered, for 5 minute or until rice is tender.
Garnish with green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 218 | ||
Calories from Fat: 53 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 12.2mg | 4 % | |
Sodium 40.5mg | 1 % | |
Potassium 215.7mg | 6 % | |
Total Carbohydrate 37.3g | 11 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 34.9g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 218
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