Ingredients
- 3 cups turkey broth
1 1/2 cup water
1 cup crushed tomatoes
4 cups shredded cabbage
3/4 cup onion, minced
1 stalk celery, fine dice
1 cup leek greens and upper white part, sliced fine
8-10 baby carrots, cut in half
1 cup frozen okra, thawed
1 cup frozen spinach, thawed
1 1/2 cup mixed veggies (optional) thawed
1 Tablespoon red wine vinegar
Spices:
1 tsp turmeric
1 tsp italian seasoning blend
1/2 tsp cumin, ground
1/2 tsp celery seed
1/2 tsp ground black pepper
1/4 tsp cayenne
1/4 tsp chipotle powder
1/4 tsp sage
1-2 bay leaves, whole (to be removed at end)
OPTIONAL INGREDIENTS: (not calculated in the nutrition info-- garbanzo or kidney beans, barley or brown rice, or diced turkey meat)
AT END-- needed some oomph
--added another 1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp paprika, 1/2 tsp garlic powder and a smidgen of chicken fat (about 1/2 tbs) which I entered as olive oil) because it was too sharp and not blending flavor wise, the fat and salt smoothed it, gave it a rounder, fuller flavor and depth and the other spices helped perk it up for when you had a spoon of both broth and veggies (the veggies overwhelm the seasoning in the broth --which tasted strong, until I added spices at the end)
Description
Using Up Leftover Veggies In Crisper With Leftover Turkey Broth In Freezer, 12/18/09. Looking To Make A Filling And Warming Soup I Can Use For The Attack Of The Nibbles I've Got. My Body Is Craving Eating, The Feeling Of Eating, And Warmth Of Hot Liquid..
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter