Easy Turkey Vegetable Soup

Put leftover turkey bones in a pot.

Add enough water to almost cover the turkey bones and meat.

Cover the pot and simmer until the meat starts to fall off, about 40 minutes.

Remove the bones and pick out any remaining meat.

Add about 1 tablespoon of granulated chicken bouillon to the broth.

Add about 1/4 cup of better than bouillon chicken base.

Add dehydrated soup greens, onion powder, Mrs. Dash chicken seasoning, salt-free garlic and herb seasoning, and dried chives to taste, then stir.

Add cut-up rutabagas to the pot and cover to let them soften.

After a while, add finely diced white onion to the broth.

Add 1 packet of Sazon vegetable seasoning and 2 bouillon cubes to the broth, then stir.

Add red bell pepper and the turkey meat that was removed from the bones.

Add about half a pound of red lentils to the pot and stir.

Let the soup cook for about 15 minutes before adding chopped tomatoes.

After 15 minutes, add a can of chopped San Marzano tomatoes and mixed vegetables, then stir.

Add black pepper to taste and another can of chopped tomatoes.

Add a pinch of sugar to balance the flavors from the tomatoes.

Add chopped spinach and let the soup simmer for about 5 more minutes.

Equipment Needed

Spice Level:

Dietary