Monday, November 28, 2011

Kim's Recipe Box: Whatchagot Soup

Wondering how to use all that left over Turkey? We are the kids left that night leaving over half the bird with us.
So We have been eating sandwiches and turkey with gravey over potatoes.
With the cold weather on us now I decided that soup was the thing so I took a can of low sodium chicken broth and chunked up a bunch of turkey, celery left over carrots some onion and a bay leaf and simmered it all until it was nice and hot and the flavors blended. It was pretty yummy. I do miss salt and noodles too!
Whatchagot Soup
Whatchagot Soup
2 tablespoons vegetable oil
8 ounces boneless meat (such as chicken, turkey, beef steak, or lean pork), cut into 1-inch cubes, or ground meat (such as beef, turkey, chicken, or sausage)
3 cups cutup vegetables (such as chopped zucchini, small broccoli or cauliflower florets, chopped celery, chopped onion, chopped carrots, chopped potatoes, corn, peas, and/or chopped, seeded tomatoes)
1 ~32 ounce carton beef or chicken broth
1/2~6 ounce can (1/3 cup) tomato paste
1~1 ounce envelope dry onion soup mix
1/2 teaspoon dried herb (such as Italian seasoning, basil, oregano, or rosemary), crushed; or 1/4 teaspoon crushed red pepper or dried thyme, crushed
1 cup cooked pasta or noodles, cooked rice, or cooked barley, or canned beans [such as kidney, navy, cannellini (white kidney), or black], rinsed and drained
Ground black pepper

1. In a 4- or 5-quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add meat; cook and stir until meat is browned and cooked through. If necessary, drain off and discard fat. Remove meat from saucepan; set aside.
2. In the same Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables; cook and stir for 3 to 5 minutes or until vegetables are crisp-tender. Return meat to Dutch oven.
3. Stir broth, tomato paste, onion soup mix, and herb into mixture in Dutch oven. Bring to boiling over high heat; reduce heat. Cover and simmer for 15 minutes. Stir in cooked pasta, rice, barley, or beans. Season with salt and pepper. Makes 4 (1-1/2 cup) servings.

nutrition facts (Whatchagot Soup)
Servings Per Recipe 4, Calories 249, Protein (gm) 18, Carbohydrate (gm) 22, Fat, total (gm) 10, Cholesterol (mg) 40, Saturated fat (gm) 1, Monosaturated fat (gm) 5, Polyunsaturated fat (gm) 3, Dietary Fiber, total (gm) 2, Sugar, total (gm) 4, Vitamin A (IU) 486, Vitamin C (mg) 20, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 56, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 1825, Potassium (mg) 587, Calcium (DV %) 30, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet