TURKEY VEGETABLE SOUP
This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
HEARTY TURKEY VEGETABLE SOUP
I found this recipe on the Internet, but it was too high in fat. After experimenting, I created a more nutritious version, I often double this chili-like soup to freeze or to share with friends. -Julie Anderson of Bloomington, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 242 calories, Fat 4g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 888mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein.
TURKEY AND VEGETABLE SOUP
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
- Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
- Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
- Ladle the soup into each serving bowl and serve with the crusty bread.
HEARTY TURKEY VEGETABLE SOUP
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
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.
ROBUST TURKEY VEGETABLE SOUP
Curl up in front of the fire with a cup of this healthy and colorful soup - packed with veggies! This easy-to-make seasonal staple is brimming with carrots, broccoli, corn, beans, zucchini, tomatoes - and turkey for protein! It only takes about 30 minutes to make, and you can cook up a large batch and freeze the rest to eat later. Keep in mind, you must prepare this recipe the day before and refrigerate it so the flavors are able to blend. Makes 6 servings Prep Time: 12 mins Cook Time: 18 mins Total Time: 30 mins Nutrition Facts Number of Servings: 6 Amount Per Serving Calories: 180 Total Fat: 4 g Saturated Fat: 1 g Cholesterol: 40 mg Sodium: 810 mg Total Carbohydrate: 19 g Dietary Fiber: 3 g Protein: 18 g Recipe Source: National Turkey Federation
Provided by Sandra K.
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preparation.
- In a large soup kettle, heat oil and sauté onions and celery. Sauté until vegetables are soft.
- Add turkey, broth, all vegetables, rice, and herbs. Simmer 10-12 minutes until vegetables are tender crisps.
- Stir in parsley and season with salt and pepper.
- NOTE: Prepare the day before; cover and refrigerate for flavors to blend.
Nutrition Facts : Calories 187.9, Fat 3.7, SaturatedFat 0.4, Sodium 113, Carbohydrate 35.1, Fiber 3.9, Sugar 3.7, Protein 5
ONE-POT TURKEY VEGETABLE SOUP
Got leftover turkey? Use it in this turkey vegetable soup for a satisfying main dish that's full of bright flavors thanks to the use of lemon juice and lemon zest.
Provided by Liv Dansky
Categories Healthy Turkey Soup Recipes
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 264 calories, Carbohydrate 15 g, Cholesterol 64 mg, Fat 11 g, Fiber 3 g, Protein 28 g, SaturatedFat 2 g, Sodium 366 mg, Sugar 5 g
TURKEY VEGETABLE SOUP
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
Steps:
- Mix all ingredients except rice together and bring to a boil.
- Reduce heat to low and add rice. Simmer for 15 minutes.
QUICK AND HEALTHY TURKEY VEGGIE SOUP
I freeze our leftover turkey at the holidays so we can enjoy meals like this year-round. This soup is especially delicious on a chilly fall or winter day. If you're looking for a dish that's more filling, add some cooked pasta. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (3 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 187 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 614mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
CHUNKY TURKEY-VEGETABLE SOUP
Every ladleful of this hearty colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth. It comes together in under one hour, making it the perfect family-friendly weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
- Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
- Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.
Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 5 g, Protein 41 g, SaturatedFat 1 g
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.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 257mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
EASY AND CREAMY TURKEY-VEGETABLE SOUP
Make and share this Easy and Creamy Turkey-Vegetable Soup recipe from Food.com.
Provided by Annacia
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots.
- Bring to boiling; reduce heat.
- Cover and simmer for 10 minutes.
- Stir in turkey, zucchini, rice, and thyme. Remove from heat.
- Cover and let stand about 5 minutes or until rice is tender.
- Stir in Alfredo sauce; return to heat and warm through.
- If desired, serve with oyster crackers.
Nutrition Facts : Calories 151.6, Fat 3.1, SaturatedFat 0.9, Cholesterol 26.6, Sodium 103.9, Carbohydrate 16.1, Fiber 1.5, Sugar 2.1, Protein 15.5
TURKEY VEGETABLE SOUP
Make and share this Turkey Vegetable Soup recipe from Food.com.
Provided by SweetySJD
Categories Poultry
Time 1h10m
Yield 3 3/4 quarts, 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large, heavy pot coated with cooking spray, cook turkey and onion over medium heat until turkey is no longer pink, drain.
- Add zucchini and carrot, cook and stir 1 minute.
- Stir in broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot sauce.
- Bring to a boil, reduce heat; cover and simmer for 45 minutes.
- Meanwhile, cook pasta and drain.
- Just before serving, stir in pasta.
Nutrition Facts : Calories 279.5, Fat 7.4, SaturatedFat 1.4, Cholesterol 37, Sodium 1565.4, Carbohydrate 34.6, Fiber 6.3, Sugar 10.3, Protein 19.8
TURKEY VEGETABLE SOUP
This is a wonderful way to use left-over turkey. Vary the vegetables with the season; add a chopped late-summer tomato in the fall, or use frozen corn in the winter. If you don't have parsley, use a few celery leaves. This is Good Housekeeping recipe.
Provided by CarolAT
Categories < 60 Mins
Time 35m
Yield 12 cups
Number Of Ingredients 12
Steps:
- In 4-quart sauacepan, melt butter on medium. Add onion and cook 6 minutes or until tender, stirring often.
- Stir in carrots, celery, beans, broth, salt, and pepper; heat to boiling on high. Reduce heat to low and simmer 5 minutes or until vegetables are tender.
- Stir rice and corn into soup; heat to boiling. Stir in turkey and heat through.
- Remove saucepan from heat; stir in parsley.
Nutrition Facts : Calories 131.7, Fat 2.5, SaturatedFat 1.1, Cholesterol 20.3, Sodium 198.7, Carbohydrate 18, Fiber 2.2, Sugar 2, Protein 9.4
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