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Vegetable: Hearty Turkey-Vegetable Soup

Source of Recipe

Low-Fat Meals, Woman's Day, 4/96


List of Ingredients

1 tablespoon olive oil
2 teaspoons finely minced garlic
35 ounces tomatoes -- coarsely chopped-1 can
1 1/2 pounds potatoes -- scrubbed-preferably red or russet-cut into hunks
2 large carrots -- peeled-cut into 4 to 5 drunks
3/4 pound small white onions -- peeled
2 stalks celery -- cut into 1/2-inch slices
8 ounces small white mushrooms
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1/2 teaspoon salt
2 turkey drumsticks -- skinned-about 1 to 1 1/4 pounds each
--or 1 drumstick and thigh -- skinned -about 2 pounds total
10 ounces fresh or frozen green peas -- thawed
1 1/2 cups fresh or frozen corn -- thawed
1/2 cup finely minced parsley
freshly ground black pepper -- to taste


Recipe

In pressure cooker, heat oil; saute garlic 10 seconds. Add tomatoes, potatoes, carrots, onions, celery, mushrooms, thyme, rosemary, bay leaves and salt. Stand the 2 drumsticks, meaty side down, in the soup. Lock cooker lid in place and, over high heat, bring to high pressure. Adjust heat to maintain pressure and cook 12 minutes. Let the pressure drop naturally, or reduce pressure with a quick-release method.

Remove lid, tilting it away from you to allow excess steam to escape. Remove drumsticks from soup; cut meat from bone. Cut the meat into 1-inch chunks; return it to the pot. Discard the bone, or reserve it for stock. Stir in the peas, corn and parsley; boil over medium heat until cooked, about 3 to 5 minutes. Add salt and pepper to taste. Makes 6 servings.