2 pounds Idaho® Potatoes, scrubbed and cut in 1/2 inch cubes (about 5 cups)
1 tablespoon olive oil
2 10-ounce packages frozen chopped onions
1/4 cup chopped dried tomatoes
46 ounces (2 pint 14 oz. can) low-sodium chicken broth
2 cups shredded cooked turkey
3 cups packaged shredded cabbage/carrot (coleslaw mixture)
1 10-ounce package chopped frozen mixed vegetables, thawed
ALTERNATE VEGETABLES
4 cups cooked vegetables
Servings: 8 / Yield: 12 Cups
1. In heavy soup pot, heat oil on high and stir in onions. Cook, stirring occasionally for about 20 minutes or until well browned.
2. Add potatoes, dried tomatoes and broth.
3. Bring to boil and cook covered for 10 minutes or until tender.
4. Add turkey and vegetables, return to boil and cook 6-8 minutes.
Top with freshly ground pepper.
1 tablespoon olive oil
2 10-ounce packages frozen chopped onions
1/4 cup chopped dried tomatoes
46 ounces (2 pint 14 oz. can) low-sodium chicken broth
2 cups shredded cooked turkey
3 cups packaged shredded cabbage/carrot (coleslaw mixture)
1 10-ounce package chopped frozen mixed vegetables, thawed
ALTERNATE VEGETABLES
4 cups cooked vegetables
Servings: 8 / Yield: 12 Cups
1. In heavy soup pot, heat oil on high and stir in onions. Cook, stirring occasionally for about 20 minutes or until well browned.
2. Add potatoes, dried tomatoes and broth.
3. Bring to boil and cook covered for 10 minutes or until tender.
4. Add turkey and vegetables, return to boil and cook 6-8 minutes.
Top with freshly ground pepper.
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