Turkey Stew

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

  • 1 TBSP Vegetable Oil
  • 3 Celery Stalks, cut into ½ inch
  • 1 small Onion, chopped
  • 3 Potatoes, peeled, cut into ½ inch
  • 2 large Carrots, peeled, cut into ½ inch
  • ½ CUP frozen Peas
  • 4 CUPS Turkey Broth (low sodium)
  • 1/2 TSP Sage
  • 1/2 TSP Black Pepper
  • 3/4 CUP Water
  • 2 TBSP Garbanzo Bean Flour or ½ can garbanzo beans pureed
  • 3 cups leftover cooked turkey, pulled apart into 1 inch pieces

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Directions

  1. In a soup pot, heat oil over high heat. Add celery and onion, and cook 4 to 5 minutes. Add potatoes, carrots, peas, chicken broth, sage, and pepper. Bring to a boil, then reduce heat to medium-low, cook 15 to 18 minutes, or until potatoes are almost fork-tender, stirring occasionally.

  2. In a blender or food processor, combine water and garbanzo bean flour. Pour into soup pot and stir until thickened. Add turkey (or chicken if you prefer) and cook 6 to 8 minutes, or until turkey is hot, stirring occasionally.