Turkey Vegetable Soup
Cooking MethodPressure Cooker
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 35-oz can tomatoes, coarsely chopped, with juice
- 1 1/2 pound (about 8) small red potatoes, scrubbed
- 2 large carrots, peeled and cut into large pieces
- 10 ounces small white onions, peeled
- 3 stalks celery, chopped
- 1/3 cup (1 1/2 oz) loosely packed dried mushrooms (or 1/4 cup fresh)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 2 strips orange zest
- 1 turkey drumstick and 1 turkey thigh, skinned
- 2 turkey drumsticks (1 to 1 1/4 lbs), or 1 drumstick and thigh, skinned
- 10 ounces fresh or frozen green beans
- 1 1/2 cup fresh, frozen or canned corn kernels
- 1/3 cup chopped fresh parsley or cilantro
- salt and pepper to taste
Instructions
Heat the oil in the cooker and saute the garlic for 10 seconds. Add the tomatoes, potatoes, carrots, onions, celery, mushrooms, oregano, rosemary, bay leaf, and orange zest. Place the turkey in the soup. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 12 minutes. Let the pressure drop naturally, or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to excape. Remove the drumsticks and cut the meat from the bone. Cut the meat into 1-inch chunks and return it to the pot. Discard the drumstick bones, or reserve them for stock. Stir in the green beans, corn, and parsley, and cook over medium heat until the vegetables are cooked, about 3-5 minutes. Remove the orange zest and bay leaf and add salt and pepper to taste.
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