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Turkey Chickpea Soup

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Recipe submitted by Mary Gjorven

1 – 2 turkey legs                                        
6 oz. dried weight andante colorful macaroni
4-5 quarts of water                                                   
1/3 c. soy sauce or liquid aminos
1 onion, chopped                                                   
2 tsp. salt
1 bell pepper, chopped                                     
1 ½ c. diced carrots
1 ½ c. precooked chickpeas
1 tsp. garlic, minced
4-5 ribs of celery
1 tsp. pepper 

Cook turkey leg(s) till tender, strain, (reserving water) debone and chop meat. Set aside meat. Add enough water to the reserved broth to make 4-5 quarts. Add onion, pepper, celery carrots chickpeas, salt, pepper and garlic and cook until vegetables are tender. Add andante macaroni, chopped turkey and soy sauce. Heat thoroughly and serve.