Hearty Turkey Vegetable Soup

55 mins (prep 20, cooking 35)
16 ingredients
8 servings
With left over turkey from Thanksgiving what better way to use the leftovers. You can use diced tomatoes in place of the can and pretty much whatever vegetables you have or substitute where necessary. For the canned tomatoes I used diced with oil and garlic and only used 1 clove of fresh garlic. You can add more vegetables or turkey to suit your taste. Use at least a 5 quart or larger Dutch oven or pot. I didn't measure the parsley when I added it so it's an approximation. For the stock I used Kittencal's Kittencal's Homemade Deep Rich Turkey Stock/Broth. I made this late at night and the family decided to have a bowl for a bed time snack at 11:15 pm.

Categories:  <-60-mins , time-to-make ,
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Serving Size (620.64 g)
Servings 8
Amount per Serving
Calories 804.21 Calories from Fat 329.49
% Daily Value *
Total Fat 36.61g 450.64%
Saturated Fat 10.57g 422.81%
Trans Fat 0.0g %
Cholesterol 309.35mg 824.95%
Sodium 4067.43mg 1355.81%
Total Carbohydrate 29.08g 77.54%
Dietary Fiber 4.49 g 143.67%
Sugars 10.3 g %
Protein 86.06g 1376.91%
Vitamin A 6326.33IU% Vitamin C 32.71mg%
Calcium 220.43mg% Iron 6.76mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
salt and pepper