My Father In Law Mickeys Famous Turkey Vegetable Soup Food

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MY FATHER-IN-LAW MICKEY'S FAMOUS TURKEY VEGETABLE SOUP



My Father-In-Law Mickey's Famous Turkey Vegetable Soup image

I request this soup to be made every time my husband and I go visit his parents. Mike, AKA Mickey, makes this soup up especially for me every time! He had given me the recipe years ago, but I had not made it myself until I made it for the first time last week. As with any recipe, I have to change up at least one thing, bad habit. When I made it, the only thing I did differently was to make up my own homemade turkey stock from the leftover turkey breast carcass we had from Thanksgiving. Couldn't see it going to waste! Feel free to change up anything to your own taste or make this soup as is!! Either way, it's delicious!!!

Provided by Meekocu2

Categories     Poultry

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 1/2 lbs ground turkey (white or dark)
carrot
celery
onion
potato
tomatoes (canned or fresh, I used one can petite diced)
turkey broth or stock
dried thyme
dried basil
dried oregano
dried marjoram
garlic powder
cumin
Worcestershire sauce
bay leaf (He uses 3, I thought that was too many, so I used 1)
salt, and to taste or pepper, to taste
cooked rice (we prefer orzo) or cooked orzo pasta (we prefer orzo)
grated parmesan cheese

Steps:

  • In a large soup pot, brown the ground turkey in a little bit of olive oil so it doesn't stick and break it up into small pieces.
  • Add diced onion, cook until it starts to soften a bit.
  • Add in desired amount of broth. (I used approx 24 cups! It was a big batch!).
  • Next, add your vegetables. If using potatoes, I recommend adding them in last, after the celery and carrot start to soften a bit.
  • Then add to taste, your herbs and seasonings.
  • Cook until all the vegetables are tender.
  • May cook covered or uncovered. If uncovered, it will reduce a bit and the flavors will intensify more.
  • Serve over warm cooked rice or orzo, a sprinkle or two of parmesan cheese and a dash of hot sauce and enjoy!

TURKEY VEGETABLE SOUP



Turkey Vegetable Soup image

This quick and easy soup uses left over turkey and is the perfect thing for those cold Chicago nights.

Provided by MicheleKln

Categories     Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

14 1/2 ounces stewed tomatoes (the kind with onion, celery & green pepper)
4 1/2 ounces canned mushrooms, sliced and drained
14 1/2 ounces chicken broth
1 lb turkey, cooked, diced
1/4 cup red wine
1 cup frozen mixed vegetables
1 small onion, chopped
2 cloves garlic, minced
8 ounces tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon italian seasoning
1/3 cup instant rice

Steps:

  • Mix all ingredients except rice together and bring to a boil.
  • Reduce heat to low and add rice. Simmer for 15 minutes.

TURKEY VEGETABLE SOUP



Turkey Vegetable Soup image

I adapted this recipe from the Del Monte website. I make it in large batches and freeze it. It is so flavorful, EASY and healthy. Of course, items can be added or omitted as you choose.

Provided by Pepper 2

Categories     Poultry

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 lb ground turkey
2 garlic cloves, minced
2 (15 ounce) cans diced tomatoes, Italian style
1 (15 ounce) can zucchini, sliced
1 (15 ounce) can green beans, drained
1 (8 ounce) can sweet peas, drained
1 (8 ounce) can mushrooms, diced and drained
1 (15 ounce) can carrots, sliced and drained
1 (15 ounce) can okra and tomatoes
1 (11 ounce) can shoe peg corn
1 (15 ounce) can chicken broth

Steps:

  • Brown turkey and minced garlic in dutch oven. Add the rest of the ingredients; draining all veggies except for the tomatoes and zuchini. Simmer at least 20 minutes.

Nutrition Facts : Calories 184.8, Fat 4.9, SaturatedFat 1.2, Cholesterol 35.9, Sodium 510.8, Carbohydrate 24.3, Fiber 6.4, Sugar 9.1, Protein 14

HEARTY TURKEY VEGETABLE SOUP



Hearty Turkey Vegetable Soup image

All your favorite soup veggies can be found in this hearty dish, plus some soft noodles and lots of chunks of roast turkey or chicken.

Provided by Geema

Categories     Stew

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 celery ribs, chopped
2 tablespoons parsley, chopped
3 carrots, peeled and sliced
2 cups chopped cabbage
1 cup sliced mushrooms
1 potato, diced
1 cup green beans
salt and pepper
1/4 teaspoon rosemary
1/2 teaspoon thyme
2 1/2 quarts chicken stock or 2 1/2 quarts turkey stock
1 cup macaroni or 1 cup egg noodles
1 (12 ounce) can butter beans, drained
2 cups left over roasted turkey or 2 cups cooked chicken

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



Turkey Vegetable Soup image

Make and share this Turkey Vegetable Soup recipe from Food.com.

Provided by Ruth Tisdale

Categories     Chowders

Time 1h15m

Yield 1/2 gallon, 4 serving(s)

Number Of Ingredients 17

3 cups diced cooked turkey breast
1 cup diced carrot
1 cup frozen corn
1 cup diced frozen green beans
1/4 cup diced onion
1/2 cup diced celery
1 tablespoon of your favorite chicken stock
1/4 teaspoon granulated garlic
1/4 teaspoon black pepper
1 teaspoon dried parsley
1/4 teaspoon curry powder
1/8 teaspoon ground oregano
1/8 teaspoon poultry seasoning
salt, to taste if desired
water
1 cup milk
1/2 cup flour

Steps:

  • Place all of the above ingredients except the flour and the milk into a large pot. Add enough water to cover everything by 1 inch.
  • Bring to a good boil and boil for 5 minutes.
  • Turn the heat down, cover and simmer for 30 minutes.
  • The vegetable need to be completely tender.
  • Mix the flour and milk together and then add it to the soup slowly while stiring the soup.
  • Return the soup to a simmer and simmer 10 minutes.
  • On this last simmer you need to stir the soup every 2 to 3 minutes to avoid sticking and scorching.

Nutrition Facts : Calories 161.9, Fat 2.9, SaturatedFat 1.5, Cholesterol 8.7, Sodium 69.7, Carbohydrate 30, Fiber 3.7, Sugar 2.5, Protein 6

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