Low Fat Hearty Turkey-Vegetable Soup Recipe

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Recipe Category: Low-Fat

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Low Fat Hearty Turkey-Vegetable Soup Recipe

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons finely minced garlic
  • 35 ounces tomatoes, coarsely chopped, 1 can
  • 1 1/2 pound potatoes, scrubbed, preferably red or russet , cut into hunks
  • 2 large carrots, peeled, cut into 4 to 5 drunks
  • 3/4 pounds small white onions, peeled, aboutl0
  • 2 stalks celery, cut into 1/2-inch, slices
  • 8 ounces small white mushrooms
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 2 turkey drumsticks, skinned, about 1 to 1 1/4 pounds each , or 1 drumstick and thigh, skinned, about 2 pounds total
  • 10 ounces fresh or frozen green peas, thawed
  • 1 1/2 cup fresh or frozen corn, thawed
  • 1/2 cup finely minced parsley

    • Method

  • In pressure cooker, heat oil; saute garlic 10 seconds.
  • Add tomatoes, potatoes, carrots, onions, celery, mushrooms, thyme, rosemary, bay leaves and salt.
  • Stand the 2 drumsticks, meaty side down, in the soup.
  • Lock cooker lid in place and, over high heat, bring to high pressure.
  • Adjust heat to maintain pressure and cook 12 minutes.
  • Let the pressure drop naturally, or reduce pressure with a quick-release method.
  • Remove lid, tilting it away from you to allow excess steam to escape.
  • Remove drumsticks from soup; cut meat from bone.
  • Cut the meat into 1-inch chunks; return it to the pot.
  • Discard the bone, or reserve it for stock.
  • Stir in the pas, corn and parsley; boil over medium heat until cooked, about 3 to 5 minutes.
  • Add salt and pepper to taste.
  • Makes 6 servings.
  • Preparation time: About 45 minutes.
  • Cooking time: About 15 minutes.

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