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Sweet Potato Turkey Soup Recipe
|Carrots||1 Cup (16 tbs), sliced|
|Celery||1 Cup (16 tbs), sliced|
|Onions||1 Cup (16 tbs), diced|
|Garlic||1 Clove (5 gm), minced|
|Canned stewed tomatoes||3 Cup (48 tbs), pureed|
|Sweet potato/Yam||6 Ounce, diced, pared|
|Thyme leaves||1⁄3 Teaspoon|
|Turkey||1⁄3 Pound, cooked, skinned, boned and cut into cubes|
Calories 188 Calories from Fat 47
% Daily Value*
Total Fat 5 g8.2%
Saturated Fat 1.2 g6.2%
Trans Fat 0 g
Cholesterol 27.2 mg
Sodium 429.2 mg17.9%
Total Carbohydrates 26 g8.7%
Dietary Fiber 4.9 g19.7%
Sugars 10.8 g
Protein 11 g21.6%
Vitamin A 237.7% Vitamin C 32.8%
Calcium 10.5% Iron 17.1%
*Based on a 2000 Calorie diet
1.Take a 2 quart non stick saucepan and melt margarine in it. Now, add in celery, onions, carrots and garlic. Cook for 5 minutes on medium to high heat so that celery tenderizes.
2.Add in sweet potato, tomatoes, thyme and mix well. Stir cook and bring mixture to boil.
3. Reduce the heat and let mixture simmer for about 15 minutes so that sweet potato becomes tender.
4.Add in the turkey, and stir well. Cook for about 2 minutes so that turkey is completely heated up.