"heart Healthy" Turkey Vegetable Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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