Active Work Time: 20 minutes * Total Preparation Time: 40 minutes
Corn, roasted peppers and potatoes give the usual post-Thanksgiving turkey soup extra flavor.
2 tablespoons butter
1 small red onion, chopped
1 large carrot, diced
1 stalk celery, diced
6 cups chicken stock
2 leftover turkey leg bones, optional
2 leftover turkey wings or wing tips, optional
1 large baking potato, diced
2 (14 3/4-ounce) cans cream-style corn
1 red bell pepper, roasted, peeled, and diced
2 to 3 cups leftover turkey meat (white or dark), cut into 1-inch pieces
* Melt butter in saucepan and cook onion, carrot and celery until softened, about 10 minutes.
* Add chicken stock, bones and wings then bring to boil. Reduce heat and simmer. Add potato and simmer until tender, about 15 minutes. Remove wings and leg bones. Add corn, pepper and turkey. Simmer 5 minutes. Season to taste with salt and pepper. Serve hot.
6 servings. Each serving: 273 calories; 1,304 mg sodium; 57 mg cholesterol; 7 grams fat; 33 grams carbohydrates; 22 grams protein; 1.08 grams fiber.Copyright © 2015, Los Angeles Times