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Turkey Vegetable Soup        Printer Version

Maureen has made turkey soup every Thanksgiving after the turkey has been pretty well carved and picked over. This is one of her curry flavored vegetable turkey soups. I think it's absolutely the best anyone can make without salt or the use of chemically based broth substitutes.

Makes 12 to 16 cups

Nutritional Information

Sodium Per Recipe:
668.5 mg
Sodium Per Serving (12 cups):
55.7 mg
Sodium Per Serving (16 cups):
41.8 mg

Per cup: 12 cup yield
Calories: 235.4
Protein: 14.1 g
Carbohydrate: 32.2 g
Dietary Fiber: 2.479 g
Total Sugars: 0 g
Total Fat: 5.432 g
Saturated Fat: 1.706 g
Monounsaturated Fat: 1.813 g
Polyunsaturated Fat: 1.176 g
Cholesterol: 63.1 mg
Calcium: 36.3 mg
Iron: 2.437 mg
Potassium: 358.4 mg
Sodium: 55.7 mg
Vitamin K: 5.227 mcg
Folate: 104.5 mcg

Per cup: 16 cup yield
Calories: 176.5
Protein: 10.6 g
Carbohydrate: 24.2 g
Dietary Fiber: 1.859 g
Total Sugars: 0 g
Total Fat: 4.074 g
Saturated Fat: 1.28 g
Monounsaturated Fat: 1.36 g
Polyunsaturated Fat: .882 g
Cholesterol: 47.3 mg
Calcium: 27.2 mg
Iron: 1.828 mg
Potassium: 268.8 mg
Sodium: 41.8 mg
Vitamin K: 3.92 mcg
Folate: 78.4 mcg
The Broth

  • Bottled no sodium water as needed (0mg)
  • Turkey carcass (12 to 15 pounds), pieces and parts (Listed Later)
  • 1 medium onion, chopped (9.9 mg)
  • 2 stalks celery, chopped (69.6m g)
  • 2 sprigs parsley, chopped (1.12 mg)

In a large saucepan, place turkey carcass and vegetables in water that covers the entire carcass (about a gallon and a half to two gallons). Bring to a boil, then reduce to simmer covered for about 1 to 2 hours or until meat comes off bone to the touch of a fork.

Remove bones and vegetables from broth. Take meat off carcass, setting meat aside for use in soup. Return meat to broth and add vegetables below to make the soup. The Soup

  • 4 cups Cooked Turkey meat (Included)(265.5 mg)
  • 3 medium onions, chopped (9.9mg)
  • 1 tablespoon unsalted butter (1.562 mg)
  • 4 mediium stalks celery, chopped (69.6mg)
  • 4 medium carrots, chopped (42.7mg)
  • 2 sprigs parsley, chopped (1.12mg)
  • 2 teaspoons curry (or more to taste) (
  • 1 pound of medium egg noodles cooked according to package directions (without salt) (96.8 mg)
Saute onions in unsalted butter until translucent. Sprinkle with curry powder and saute one minute more. Add this and the rest of the vegetables to the turkey and broth mixture. Let simmer uncovered for another half-hour. Add cooked noodles, stir. [Back to Top]