Turkey Vegetable Soup Recipe

Ingredients:

3 cup cooked Butterball breast of turkey, cut into 1/2" cubes
Bones and trimmings from cooked bre - turkey
6 cup water
1 can cocktail vegetable juice, (46 oz.)
8 oz turkey gravy packet
1 Bag -- (16 oz.) frozen - mixed vegetables
2 medium onions, diced
2 Ribs celery, sliced
1 clove garlic, minced
2 tsp seasoned salt
1/2 tsp pepper
1/2 tsp thyme leaves

Instructions:

Place turkey bones and trimmings in Dutch oven or large saucepan. Add
water. Cover and simmer 1 hour.

Remove carcass; strip turkey from bones. Discard carcass. Strain broth.

Combine broth, turkey and remaining ingredients in Dutch oven.

Cover and simmer 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98












- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 112 Calories; 1g Fat (5.0% calories
from fat); 4g Protein; 25g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 2854mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4
Vegetable; 0 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 1