TURKEY AND VEGETABLE BARLEY SOUP
Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here, too. -Lisa Wiger, St. Michael, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium-high heat. Add carrots and onion; cook and stir until carrots are crisp-tender, 4-5 minutes., Stir in barley and broth; bring to a boil. Reduce heat; simmer, covered, until carrots and barley are tender, 10-15 minutes. Stir in turkey, spinach and pepper; heat through.
Nutrition Facts : Calories 208 calories, Fat 4g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 662mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges
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.
EASY TURKEY SOUP
A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!
Provided by Good Food team
Categories Lunch, Soup, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
- To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it's ready. (The soup may now be cooled and frozen for up to 1 month.)
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.78 milligram of sodium
VEGETABLE TURKEY SOUP
Low-sodium ingredients don't diminish the full flavor of this brothy soup sent in by Bonnie LeBarron, Forestville, New York. The ground turkey gives the soup a heartiness everyone will welcome on a cold blustery evening.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven coated with cooking spray, saute the turkey, celery and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Soup may be frozen for up to 3 months.
Nutrition Facts : Calories 272 calories, Fat 10g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 783mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
TURKEY SOUP
An easy Turkey Soup recipe. A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup - perfect for cold nights and holiday nostalgia.
Provided by Kemp Minifie
Categories Soup/Stew Poultry turkey Vegetable Kid-Friendly Fall Winter Noodle Gourmet Small Plates
Yield Makes 6 to 10 servings
Number Of Ingredients 10
Steps:
- Pull carcass into large pieces. Combine carcass, water, and thyme in a 7- to 10-quart pot and simmer, uncovered, skimming froth, 3 hours. Discard large bones with a slotted spoon or tongs, then pour broth through a large sieve into a large bowl.
- If broth measures less than 12 cups, add water. If not, boil, uncovered, in cleaned pot until reduced to 12 cups. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using broth right away, cool, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
- Heat oil in cleaned and dried pot over moderately high heat until hot but not smoking, then cook onions, carrots, and celery, stirring occasionally, until onions are golden, 10 to 12 minutes.
- Add broth and simmer, uncovered, until vegetables are just tender, about 10 minutes. Add noodles, peas, and turkey and simmer, stirring occasionally, until noodles are tender, about 10 minutes.
TURKEY SOUP WITH EGG NOODLES AND VEGETABLES
Make the most of your leftover Thanksgiving turkey with this Turkey Soup recipe from Food Network.
Provided by Robin Miller : Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
- Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
- Remove from heat, discard bay leaves and stir in parsley.
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
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.
CROCKPOT MINI TURKEY MEATBALL VEGETABLE SOUP
Crockpot Mini Turkey Meatball Vegetable Soup is hearty one-pot meal that's packed with the good stuff. A gluten-free, dairy-free, paleo, whole30 recipe your family will love.
Provided by Robyn Downs
Number Of Ingredients 17
Steps:
- Make the meatballs by combining the grated onion, nutritional yeast, salt, garlic powder, flour, and turkey in a medium bowl. Stir until well combined, being careful not to over-mix. Form into meatballs, about 1 teaspoon each.
- Add the onion, carrots, celery, zucchini, diced tomatoes, chicken stock, Italian seasoning, and salt to a 6-quart slow cooker, stirring to combine.
- Add the meatballs, pressing gently to submerge in the liquid. Cover and cook on high for 4-6 hours or low for 6-8, or until the vegetables and meatballs are cooked through.
- Uncover, add the spinach, and cook on high for 5 more minutes, or until the spinach is wilted. Add the lemon juice, stirring to combine. Taste and add additional salt if desired.
- Serve with a sprinkle of fresh rosemary and healthy drizzle of olive oil.
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.
NEXT DAY TURKEY VEGETABLE SOUP
This Turkey Vegetable Soup is the perfect thing to simmer on the stove while you deck the halls on Black Friday. Use the vegetables recommended, or throw in some leftover veggies!
Provided by Cassie Johnston
Categories Dinner
Time 1h20m
Number Of Ingredients 16
Steps:
- In a large soup pot, heat the olive oil over medium heat. Add the onions, celery, carrots, and potatoes. Cook, stirring frequently, until somewhat softened, about 10 minutes. Add the garlic and cook until fragrant, about a minute.
- Add the lima beans, corn, diced tomatoes, tomato sauce, broth, turkey, bay leaves, and a little salt and pepper and stir. Bring the soup to a boil, then reduce the heat and simmer for 40-50 minutes, or until the potatoes are tender when pierced with a fork.
- Remove and discard the bay leaves. Taste and add more salt and pepper if desired. Serve hot.
Nutrition Facts : Calories 277 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 5 grams fat, Fiber 7 grams fiber, Protein 19 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 serving, Sodium 583 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
TURKEY, VEGETABLE, AND BEAN SOUP
Simple low-fat, broth-based soup. Freezes well. Original recipe is from Parents magazine. I refrigerate the stock overnight and skim the fat before proceeding with the rest of the recipe, and add some additional chopped leftover turkey. While I'm cleaning up after Thanksgiving, or whenever I make a turkey, I throw the turkey carcass in a stock pot to start this soup. By the time the dishes are done, so is the stock.
Provided by LonghornMama
Categories Poultry
Time 9h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In large stock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs, bay leaf, thyme, and water. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered for one hour.
- Remove turkey carcass from soup. When cool enough to handle, pick off turkey scraps and refrigerate scraps. Strain broth into a large bowl, cover, and refrigerate overnight.
- Remove broth from refrigerator and skim fat with a large spoon. Discard fat.
- In stock pot, melt butter (I use olive oil). Add carrot and leek slices; cook 5 minutes. Stir in broth, turkey scraps plus additional chopped cooked turkey if desired, beans, and chopped parsley. Season with salt and pepper and cook until heated through.
Nutrition Facts : Calories 117.4, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.1, Sodium 60.5, Carbohydrate 19.3, Fiber 4.6, Sugar 3.3, Protein 5.3
TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS
There's probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get every penny's worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings.
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 6 Servings
Number Of Ingredients 16
Steps:
- Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth.
- Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
- Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
- Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.
HEARTY TURKEY AND VEGETABLE SOUP
Save the carcass,pan juices and any leftover gravy from your next turkey for the broth for this soup. If you wish, a turkey breast and 2 drumsticks can be substituted for the turkey carcass. After simmering broth, reserve meat for soup. The recipe is from an October 1985 issue of Bon Appetit that featured a menu and recipes for "A Soup and Bread Supper".
Provided by Leslie in Texas
Categories Poultry
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- For Broth.
- Melt butter in heavy Dutch oven over medium-high heat.
- Add turkey carcass and brown lightly, stirring occasionally, about 8 minutes.
- Add onion,carrot,celery, garlic,juniper berries and thyme.
- Cook until vehetables soften, stirring frequently, about 10 minutes.
- Add chicken broth,tomato,gravy and pan juices.
- Bring to boil, skimming surface.
- Reduce heat, cover partially and simmer 2 hours.
- Strain broth, remove as much meat from bones as possible and return broth and meat to clean pan.
- For Soup.
- Add potatoes and celery root to broth; boil gently until tender, about 20 minutes.
- Transfer vegetables to processor, using slotted spoon; puree until smooth.
- Add carrots to broth, cover partially and simmer 5 minutes.
- Whisk in potato-celery root puree; add turkey meat, celery and mushrooms.
- Cover partially and simmer 10 minutes.
- (Can be prepared 1 day ahead and refrigerated. Bring to simmer before continuing.).
- Mix in 2 tablespoons parsley and season to taste with salt and pepper.
- Ladle soup into bowls , sprinkle with remaining parsley and serve.
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.
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