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Name: Turkey Vegetable Soup
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 pound TURKEY WINGS; 5 Cups Water; 2 onions quartered; 1 Carrot, carrot cut in chunks; bay leaf; 5 Black Peppercorns; 2 Cubes low-sodium chicken bouillon or TURKEY BROTH; 1 Ear corn cut into 1/2-inch slices; 1 carrot peeled and cut into 1/2-inch slices; 1 Stalk celery cut into 1/2-inch slices; 1 Medium zucchini cut into 1/2 to 3/4-inch slices; 4 Medium tomatoes peeled and cut into quarters; 1 Cup sugar-snap peas or green beans; 1 Medium leek well rinsed and thinly sliced; 1/2 Cup lima beans; 1 Cup broccoli flowerettes; 3 Tablespoons pearl barley; 3 Tablespoons fresh parsley chopped; or 1 tablespoon dry; 1.5 tsp fresh oregano chopped; or 1/2 teaspoon dry; 1 Clove garlic mashed with 1/4 teaspoon salt; 3/4 Teaspoon Black Pepper freshly ground

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INGREDIENTS

2 pound TURKEY WINGS
5 Cups Water
2 onions ; quartered
1 Carrot, carrot ; cut in chunks
bay leaf
5 Black Peppercorns
2 Cubes low-sodium chicken bouillon ; or TURKEY BROTH
1 Ear corn ; cut into 1/2-inch slices
1 carrot ; peeled and cut into 1/2-inch slices
1 Stalk celery ; cut into 1/2-inch slices
1 Medium zucchini ; cut into 1/2 to 3/4-inch slices
4 Medium tomatoes ; peeled and cut into quarters
1 Cup sugar-snap peas or green beans
1 Medium leek ; well rinsed and thinly sliced
1/2 Cup lima beans
1 Cup broccoli flowerettes
3 Tablespoons pearl barley
3 Tablespoons fresh parsley ; chopped; or 1 tablespoon dry
1.5 tsp fresh oregano ; chopped; or 1/2 teaspoon dry
1 Clove garlic ; mashed with 1/4 teaspoon salt
3/4 Teaspoon Black Pepper ; freshly ground

Servings

INSTRUCTIONS

1. In a 5-quart saucepan combine first seven ingredients. Bring to a boil over high heat. Skim off any foam. Reduce heat, cover and simmer mixture for 1 to 1-1/4 hours, or until turkey is tender.

2. Remove turkey from cooking liquid and allow to cool. Remove poultry from bones, discard skin and bones. Cube poultry, cover and chill.

3. Strain broth. Discard seasoning, vegetables and spices. Skim off any remaining fat. Return broth to saucepan.

4. Add remaining vegetables, barley and seasonings. Over high heat, bring mixture to a boil. Cover and immediately reduce heat to a simmer. Cook 20 minutes or until all vegetables are tender.

5. Add reserved turkey and gently cook 5 to 10 minutes. Adjust seasoning to taste.

NOTES

Republished with permission, National Turkey Federation

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Turkey Vegetable Soup

2 pound TURKEY WINGS 
5 Cups Water 
2  onions quartered
1 Carrot, carrot cut in chunks
  bay leaf 
5 Black Peppercorns 
2 Cubes low-sodium chicken bouillon or TURKEY BROTH
1 Ear corn cut into 1/2-inch slices
1  carrot peeled and cut into 1/2-inch slices
1 Stalk celery cut into 1/2-inch slices
1 Medium zucchini cut into 1/2 to 3/4-inch slices
4 Medium tomatoes peeled and cut into quarters
1 Cup sugar-snap peas or green beans 
1 Medium leek well rinsed and thinly sliced
1/2 Cup lima beans 
1 Cup broccoli flowerettes 
3 Tablespoons pearl barley 
3 Tablespoons fresh parsley chopped; or 1 tablespoon dry
1.5 tsp fresh oregano chopped; or 1/2 teaspoon dry
1 Clove garlic mashed with 1/4 teaspoon salt
3/4 Teaspoon Black Pepper freshly ground

1. In a 5-quart saucepan combine first seven ingredients. Bring to a boil over high heat. Skim off any foam. Reduce heat, cover and simmer mixture for 1 to 1-1/4 hours, or until turkey is tender.
   2. Remove turkey from cooking liquid and allow to cool. Remove poultry from bones, discard skin and bones. Cube poultry, cover and chill.
   3. Strain broth. Discard seasoning, vegetables and spices. Skim off any remaining fat. Return broth to saucepan.
   4. Add remaining vegetables, barley and seasonings. Over high heat, bring mixture to a boil. Cover and immediately reduce heat to a simmer. Cook 20 minutes or until all vegetables are tender.
   5. Add reserved turkey and gently cook 5 to 10 minutes. Adjust seasoning to taste.

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Nutrition

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Serving Size: 1 Serving (791g)
Recipe Makes: 4

Calories: 735
Calories from Fat: 266 (36%)

Amt Per Serving		% DV

	Total Fat 29.6g	39 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 11.6g
	Polyunsanturated Fat 7.2g
Cholesterol 157mg		48 %
Sodium 219.1mg		8 %
Potassium 2091.4mg		55 %
Total Carbohydrate 62g		18 %
	Dietary Fiber 16.8g	67 %
	Sugars, other 45.2g
Protein 59.3g		85 %
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.

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Calories per serving: 735

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