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Ingredients
- 1 tablespoon Butter
- 1 cup dice Carrot
- 1 1/3 cups dice Celery
- 1 1/4 cups dice Onion
- 2 cups cook and dice Turkey, Whole
- 4 cups Chicken Broth/Stock
- 1 teaspoon Basil, Dried
- 1 teaspoon Thyme, Dried
- 1 teaspoon Oregano, Dried
- 1 whole Bay Leaf
- 1 teaspoon mince Garlic, Cloves
- 1 1/2 cups peel and dice Russet Potato
- 6 cups chop Kale
- 1 cup Lentils, Green, Dry
- 1/4 teaspoons Salt
- 1/4 teaspoons Black Pepper
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1.5 cups
- 486 Calories
- 13g Total Fat
- 4g Sat Fat
- 0g Trans Fat
- 117mg Cholesterol
- 870mg Sodium
- 49g Total Carb
- 12g Fiber
- 6g Total Sugars (Includes 0g Added Sugars)
- 47g Protein
- 7 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Mama and Baby Love for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a soup pan over medium heat, melt butter.
- Add in carrots, celery, and onions. Saute until translucent.
- Add in all other ingredients.
- Bring to a boil.
- Turn heat to low and simmer for an hour, or until vegetables are tender.
- Allow to cool.
- Divide among indicated number of quart bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in microwave for 1-2 minutes or until heated through.