Turkey-Vegetable Soup

By dinachapman

From 1988 Southern Living, November

Ingredients

• 2 baked turkey legs
• 2 baked turkey wings
• 8 cups water
• 1 (46 oz) can vegetable juice (V-8)
• 4 chicken-flavored bouillon cubes
• 4 medium potatoes, cubed
• 4 carrots, sliced
• 3 stalks celery, chopped
• 3 cups coarsely shredded cabbage
• 1 large onion, chopped
• 2 tablespoons sugar
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon lemon juice
• ½ teaspoon freshly ground pepper
• ¼ teaspoon hot sauce

Details

Preparation time 20mins
Cooking time 22mins

Preparation

Step 1

Combine all ingredients in a large Dutch oven; bring to a boil over medium heat. Cover, reduce heat and simmer 2 hours. Remove turkey; let cool. Bone turkey; chop meat and add to soup. Bring to a boil over medium heat.

Add if desired: Elbow macaroni or barley.

Yield: About 5-1/2 quarts