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Leftover Vegetable Noodle Stew

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Ingredients

Adjust Servings:
2 tablespoons olive oil
1 1/2 lbs ground turkey
1 medium onion, chopped
4 garlic cloves, chopped
1 cup carrot, matchstick cut
4 cups potato and leek soup
15 ounces peas, drained
8 ounces egg noodles
1 cup mozzarella cheese, shredded
1 teaspoon black pepper (to taste)
1/2 teaspoon lemon pepper (to taste)
1 cup french-fried onions

Nutritional information

367.1
Calories
134 g
Calories From Fat
15 g
Total Fat
4.6 g
Saturated Fat
102.2 mg
Cholesterol
185.7 mg
Sodium
32.3 g
Carbs
4.5 g
Dietary Fiber
5.1 g
Sugars
25.2 g
Protein
172g
Serving Size

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Leftover Vegetable Noodle Stew

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    Cuisine:

    I made Shandobando's Recipe #47193 a couple days ago. We were going to have the soup for dinner tonight but there still would have been soup left and I didnt want to waste any because it was so good. This recipe I put together using Shandobando's soup along with what I had on hand in the cabinet and refrigerator. A mild tasting one dish meal that can be very versatile depending on what vegetables, cheeses, and spices you like. This was very quick to put together and couldnt have been easier.

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Leftover Vegetable Noodle Stew, I made Shandobando’s Recipe #47193 a couple days ago We were going to have the soup for dinner tonight but there still would have been soup left and I didnt want to waste any because it was so good This recipe I put together using Shandobando’s soup along with what I had on hand in the cabinet and refrigerator A mild tasting one dish meal that can be very versatile depending on what vegetables, cheeses, and spices you like This was very quick to put together and couldnt have been easier , Delicious! I had to leave out the peas My daughter doesn’t like them I think I will add some sauteed mushrooms the next time Good, kid friendly dish 🙂


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    Steps

    1
    Done

    In a Large Skillet Over Medium Heat Add Olive Oil, Chopped Onion, Garlic, and Carrots; Cook Until Tender. Place Ground Turkey in Skillet and Chop Into Small Pieces. Lightly Brown Until Meat Is No Longer Pink. Set Aside.

    2
    Done

    Add Water to Large Dutch Oven and Bring to Boil. When Water Is Rapidly Boiling Add the Egg Noodles and Cook Until Just Tender, Approximately 5 Minutes.

    3
    Done

    Drain Noodles, Return to Dutch Oven and Add Ground Turkey Mixture Along With Drained Peas, Potato Leek Soup, Mozzarella Cheese, Black Pepper, Lemon Pepper, and Fried Onions. Fold Together Gently and Heat Thoroughly. Serve Immediately, Garnish With More French Fried Onions.

    Avatar Of Benjamin Murphy

    Benjamin Murphy

    Grilling guru passionate about creating perfectly cooked meats over an open flame.

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