Turkey Vegetable Soup
Ingredients
-
1
tablespoon
olive oil
-
2
carrots
sliced
-
2
stalks
celery
-
1
onion
diced
-
2
cloves
garlic
-
2
teaspoons
dried Italian seasoning
-
2
leaves
bay leaves
-
4
cups
reduced sodium chicken broth
-
2
cups
water
-
4
cups
cooked, shredded turkey
-
1
cup
cooked mashed potatoes
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
2
tablespoons
finely chopped flat-leaf parsley (optional)
Instructions
- Heat olive oil in an Instant Pot or large pot.
- Add carrots, celery, onion, garlic, and Italian seasoning; sauté for 3-4 minutes.
- Cancel sauté function; add bay leaves, broth, water, turkey, mashed potatoes, salt, and pepper.
- Lock the lid and cook on high pressure for 5 minutes.
- Allow pressure to release naturally for 5 minutes, then use quick release.
- Remove the lid, discard bay leaves, and serve hot, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
5
Calories
267
Total fat
6.6g
Total carbohydrates
20.1g
Total protein
31.3g
Sodium
814mg
Cholesterol
91.6mg
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