Sweet Potato & Leftover Turkey Soup
Servings: 7
Ingredients
For the broth:
- Turkey carcass and any other additional turkey bones
- 9 cups (2.13 L) water
- 2 tablespoons (28 g) granulated chicken bouillon or paste (read label carefully for MSG and gluten; I like the Better than Bouillon brand)
- 2 tablespoons (30 mL) balsamic vinegar
- 1 large yellow onion , peeled and finely diced
For the soup:
- 2 cups (260 g) peeled and diced sweet potato
- 2 cups (280 g) diced cooked turkey meat
- 1 (28-ounce/939 milliliter) can diced or stewed Italian style tomatoes
- 1 teaspoon (1 g) oregano
- 1 teaspoon (2.4 g) coriander
- 1 tablespoon (8 g) chili powder
- 1 (15-ounce/432-gram) can corn (with juice)
- 4 cloves chopped garlic or 1 teaspoon (3 g) garlic powder
Instructions
- Place all the ingredients needed for the broth into a large slow cooker insert or stock pot on the stovetop. If you happen to have a soup sock, or a large piece of cheesecloth, you can put the bones into it, but if you don’t have easy access to either of those items, it isn’t necessary. Cover, and simmer on low heat for 3 hours on the stovetop, or 8 hours on a low setting of a slow cooker.
- Remove the pot from the heat, uncover, and let cool to room temperature. Remove any bones from the broth.
- Add the rest of the ingredients to the pot of broth. Slow cook on low for 6-7 hours, or simmer on low on the stovetop for about 2 hours. Your soup is finished when the sweet potatoes have reached desired tenderness and the flavors have melded.
Nutrition
Calories: 186kcal | Carbohydrates: 31g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 696mg | Potassium: 655mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6103IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 3mg
