Quick And Healthy Turkey Veggie Soup Food

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.

30 MINUTE HEALTHY TURKEY VEGETABLE SOUP

Steps:

• Heat 2 tablespoons olive oil in a large pot or Dutch oven. Sauté shallots over medium heat for 3-4 minutes, until soft. Add the garlic and sauté for a minute longer. Add turkey and salt. Cook, stirring and tossing, until turkey loses its pink color, 4 minutes or so.
• Add 4 cups of broth, tomato puree, cauliflower, basil, oregano and crushed red pepper. Bring to a boil, lower to a simmer and cook, uncovered, for 10 minutes.
• Use an immersion blender to puree three quarters of the soup, or less if you prefer a chunkier texture. If you don't have an immersion blender, puree the soup in a food processor or blender and return it to the pot. Add additional broth if you want to thin the soup.
• Add shredded kale to the pot and heat the soup for 2-3 minutes, stirring, until the kale wilts and the soup is heated through.
• Ladle the soup into bowls. Drizzle with a little olive oil and top generously with grated parmesan.

SKINNY TURKEY-VEGETABLE SOUP

Steps:

• In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.

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.

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.

GROUND TURKEY AND VEGGIE SOUP

Steps:

• Brown turkey in Dutch oven until cooked through.
• Add all other ingredients.
• Heat until warmed through, about 15 minutes.