Turkey Veg Soup (12/1/10)

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Ingredients

    * *Turkey Broth Stock 1c=10cals Homemade (see my recipe) low fat, low salt pre-seasoned, 8 cup (remove)
    * Water, tap, 6 cup (8 fl oz) (remove)
    * *Better than Bouillion, chicken base, 2 tsp (remove)
    * Marjoram, dried, 0.5 tbsp (remove)
    * Carrots, raw, 228 grams (remove)
    * Parsnips, 254 grams (remove)
    * Turnips, 268 grams (remove)
    * Celery, raw, 170 grams (remove)
    * Brown mushrooms, baby bella/crimini, 100 g, 170 gram(s) (remove)
    * Onions, raw, 158 grams (remove)
    * Cabbage, fresh, 268 grams (remove)
    * Cabbage, fresh, 216 grams (remove)
    * Garlic, 0.3 cup (remove)
    * Sweet potato, 2 sweetpotato, 5" long (remove)
    * *Wegman's Butternut Squash Soup, 1 serving (remove)
    * Tomato Paste, 25 grams (remove)
    * Tomatoes (stewed), 1 cup (remove)
    * Mixed Vegetables, frozen, 418 grams (remove)
    * Ginger Root, 3 tsp (remove)
    * Cilantro (coriander) chutney, 0.5 oz (remove)
    * Oregano, ground, 0.3 tbsp (remove)
    * Pepper, red or cayenne, 1 tsp (remove)

Description

Guessing About 20 Cups, Figure For About 15 Servings. Adjust After Measure It Out-- Had 2 1/4 Ladles Of This Soup For Lunch Day It Was Made-- Figure That's About A Serving--

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