Heart Healthy Turkey Vegetable Soup Food

HEARTY TURKEY VEGETABLE SOUP

Steps:

• In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.

QUICK AND HEALTHY TURKEY VEGGIE SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.

CREAMY TURKEY & VEGETABLE SOUP

Steps:

• Melt butter and oil in a large pot oven over medium heat. Add leek, carrots and celery; cook, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Stir in flour; cook, stirring constantly, until the vegetables are coated in flour, about 1 minute. Stir in broth, milk, potato, salt and pepper.
• Increase heat to medium-high and bring to a boil, stirring until the liquid thickens slightly, about 1 minute. Reduce heat to medium and simmer, partially covered, stirring occasionally, until the potatoes are tender, about 15 minutes.
• Stir in turkey and peas. Simmer until warmed through and the peas are bright green, about 2 minutes. Sprinkle each serving with celery leaves, thyme and ground pepper, if desired.

ONE-POT TURKEY VEGETABLE SOUP

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek and celery; cook, stirring often, until the vegetables have softened, 5 to 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
• Add broth, thyme sprigs, salt and pepper; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the flavors meld, about 5 minutes. Stir in turkey and carrots; cook, undisturbed, until the carrots are tender, 10 to 15 minutes. Remove and discard the thyme sprigs. Stir in peas; cook, undisturbed, for 30 seconds.
• Divide the soup evenly among 4 bowls. Garnish with thyme leaves and lemon zest, if desired, and serve with lemon wedges, if desired.

"HEART HEALTHY" TURKEY VEGETABLE SOUP

Steps:

• In a large stock pot, bring the turkey stock to a boil.
• Add the carrots, celery, onion, garlic and the 1/2 cup white wine.
• Add the kosher salt, pepper, thyme and summer savory. Let this simmer over medium heat.
• Add both frozen mixed vegetables to the pot. Continue to let the soup simmer.
• Add the chopped parsley.
• Dice all the turkey (or chicken) meat in to half inch cubes.
• Toss the meat in a bowl with the seasoning salt and the olive oil.
• Heat a non stick skillet over high heat.
• Cook the meat in small batches. We're just looking for a good sear and some color, not it to be completely cooked.
• As the meat gets browned, dump it in the soup.
• When all the meat is browned, de-glaze the pan with the 1/4 cup white wine. Scrape all the bits off the pan and pour everything into the pot.
• Let the soup simmer over a medium low heat until the meat is cooked completely and all the vegetables are tender.
• Just before service add the basil chiffonade.
• I like to add a spoonful of fat free sour cream to my bowl. I find it adds a little extra richness and cuts some of the sweetness that comes from the veggies and the herbs.

HEARTY TURKEY VEGETABLE SOUP

Steps:

• Heat stock pot on medium heat and add the olive oil.
• Saute onions and garlic until just transparent -- 5 minutes.
• Add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes.
• Add potato, green beans, salt, pepper, rosemary and thyme.
• Pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes.
• Add macaroni, cover and cook for 15 minutes.
• Add butter beans, and turkey or chicken, cooking just until heated.
• Taste for seasoning and serve.

TURKEY VEGETABLE SOUP

Steps:

• In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.