| Low Calorie Turkey Vegetable Soup
1 meaty turkey casserole
2 cups of carrots, thinly sliced
2 cups of onions, coarsely chopped
2 cups of cabbage, chopped
2 cups of cauliflower (flowerettes)
1 cup of celery, thinly sliced
1 tablespoon of salt
1 teaspoon of pepper
2 cups of pasta (shells, noodles)
1 large or 2 small bay leaves
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Place meat casserole (break in half if need to fit in pan), bay leaf and approximately 1 cup water in pressure cooker. Cook at full wobble 15 minutes. Let cool naturally. When pressure is relieved debone carcass. Discard all but the broth and meat. Add water to fill pan half full (see hint). Add vegetables, salt and pepper and stir. Bring to full pressure once more and cook 10 minutes. De-pressurize pan by running cool water over lid in sink. Open, check vegetables for tenderness. Season to taste. IF desired, cook 2 cups pasta in separate pan until tender. Rinse well to remove excess starch and add to soup when vegetables are tender. (Soup may be done by boiling in large pot if pressure cooker is not available - it just takes longer!)
HINT: To remove excess fat, put broth in refrigerator overnight before vegetables are added. Skim solidified fat off top of broth before continuing.ºF.
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