Turkey-Vegetable Soup
Ingredients
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1 tablespoon butter
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1 tablespoon olive oil
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2 1/2 cups chopped onion
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1 1/4 cups chopped celery
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1 1/4 cups chopped carrot
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1 tablespoon minced garlic
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1 1/2 pounds boneless, skinless turkey breast or 4 cups leftover cooked turkey
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4 cups chicken broth
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1 1/2 cups sliced mushrooms
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1 cup chopped red bell pepper
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1 cup seeded, chopped tomato
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2 cups frozen corn kernels
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1 (9-ounce) package frozen green beans
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1 1/2 tablespoons dried sage
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1 teaspoon ground black pepper
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1 teaspoon salt
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1 teaspoon lemon juice
Directions
1.
In a large stockpot over medium-high heat, melt butter with olive oil.
2.
Add onion, celery, carrot, and garlic; cook for approximately 3 minutes, stirring occasionally.
3.
Add raw turkey, if using. Reduce heat to medium; cook for 6 to 8 minutes, or until turkey is almost done.
4.
Add broth, mushrooms, red bell pepper, and tomato to pot. (Add cooked turkey, if using.) Cook for approximately 3 to 4 minutes, or until mushrooms are soft.
5.
Add corn, green beans, sage, pepper, salt, and lemon juice. Simmer over low heat for 10 to 15 minutes, or until all vegetables are heated through.
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