Hearty Vegetable and Turkey Soup
Hearty Vegetable and Turkey Soup
Directions
- In large sauce pot, heat oil over medium heat. Add onions, garlic, oregano, parsley, carrots, parsnips and potatoes. Cook for 5 minutes.
- Add Campbell's® Classic Healthy Request® Condensed Cream of Mushroom soup, milk and half & half. Simmer for 10 minutes on low heat.
- Add pepper, kale and lima beans. Continue to simmer for 4 minutes.
- In large mixing bowl, season turkey with salt, pepper and oil. Bake at 350° F oven until cooked through.
- Cool turkey and shred. Add to soup mixture.
- To Serve: Using an 8-ounce ladle, portion 1 cup into serving bowl. Serve immediately.
Ingredients
- 1 tsp Black Pepper, ground
- 1/4 tsp black pepper
- 1 tbsp + 1 tsp oil, canola
- 1 qt Carrot, diced
- 1 can Campbell's® Classic Healthy Request® Condensed Cream of Mushroom Soup, (50 oz each)
- 3 cup frozen lima beans
- 1 tbsp garlic, peeled, roasted, mashed
- 2 cup cream, half and half
- 3 cup kale, chopped
- 1/4 tsp Kosher salt
- 1 qt + 2 cups Milk
- 2 cup onion, diced
- 1 tsp oregano leaves, dried, crushed
- 1 tbsp parsley, fresh, chopped
- 1 qt parsnip(s), roasted
- 3 1/2 cup potato(es), red
- 16 oz turkey, breast(s), skinless, boneless
