Recipes

Root Vegetable Soup

Course/Meal: 
Main Ingredient: 
Makes: 
6-8 servings
Serving Size: 
1 of 8 servings

The turkey leg adds protein to this vegetable soup and turns it into a main meal. Using a mix of root vegetables makes this soup hearty and satisfying for a cold winter’s night.

Ingredients: 
  • 1 tbsp (15 mL) canola oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) dried thyme leaves
  • 1 tsp (5 mL) dried sage leaves, rubbed
  • 2 parsnips, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • Half rutabaga, peeled and chopped
  • 1/4 tsp (1 mL) pepper
  • 6 cups (1.5 L) sodium reduced chicken broth
  • 2 cups (500 mL) water
  • 1 turkey drumstick, fresh or frozen, skin removed
  • 1 can (19 oz/540 mL)  red kidney beans, drained and rinsed
Directions: 

In soup pot heat oil over medium heat and cook onion, garlic, thyme and sage for about 3 minutes or until softened. Add parsnips, carrot, celery, rutabaga, salt and pepper and cook, stirring for about 5 minutes or until coated well. Add chicken broth, water and turkey and bring to boil.

Cover and reduce heat to simmer and cook for about 1 hour or until vegetables are very tender and turkey meat falls off the bone. Remove turkey from soup and let cool slightly. Cut meat off the bone and chop. Return to soup pot with beans and heat through.

Freezer Option: Let soup cool to room temperature and freeze in resealable containers for up to 2 weeks.

Nutrition Facts per serving:

Calories: 
191
Fat: 
5 g
Saturated: 
1 g
Cholesterol: 
40 mg
Sodium: 
607 mg
Potassium: 
696 mg
Carbohydrates: 
22 g
Fibre: 
6 g
Protein: 
15 g