Kidney Options - Recipe: Turkey Vegetable Soup

Turkey Vegetable Soup

Ingredients:

1 turkey carcass (about 2 ½pounds), cut in half
2 ½ quarts of water
2 ribs celery (with leaves), cut into 1 inch pieces
3 carrots, peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
2 medium onions, quartered
4 whole cloves of garlic
5 whole peppercorns
4 whole sprigs fresh dill plus 2 Tbsp chopped
¼ cup uncooked pearl barley

Instructions:

Place the turkey carcass, water, celery, carrots, parsnips, onions, garlic, peppercorns and dill in a large, heavy soup pot. Bring to a boil, reduce the heat to a gentle simmer and cook for 30 minutes. Remove the carcass, celery leaves, garlic cloves and dill sprigs from the soup. Add the barley and simmer for 40 minutes more, stirring occasionally, adding the 2 Tbsp. of chopped dill during the last 20 minutes.

Makes 6 servings.

Nutrient Information:

(Based on approximate analysis per serving)

Calories (per half cup serving)	332 kcall
Protein (g)	33 g
Carbohydrate	24 g
Dietary Fiber	6 g
Total Fat	11 g
Saturated Fat	3 mg
Cholesterol	88 mg
Phosphorus	308 mg
Potassium (mg)	745 mg
Sodium (mg)	242 mg