Turkey Frame Vegetable Soup Food

TURKEY VEGETABLE SOUP

Turkey Vegetable Soup image

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

Ingredients

6 cups turkey or chicken broth
3 medium potatoes, peeled and chopped
2 carrots, chopped
2 celery ribs, chopped
2 medium onions, chopped
2 cans (15 ounces each) cream-style corn
2 cans (8-1/2 ounces each) lima beans, drained
1 to 2 cups chopped cooked turkey
1/2 to 1 teaspoon chili powder
Salt and pepper to taste

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.

VEGETABLE TURKEY SOUP

Vegetable Turkey Soup image

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

Ingredients

1 pound lean ground turkey
1 cup chopped celery
1/2 cup chopped onion
2 to 3 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2-1/2 cups reduced-sodium tomato juice
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup sliced fresh mushrooms
3/4 cup frozen French-style green beans
1/2 cup sliced carrots
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf

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 FRAME SOUP

Turkey Frame Soup image

A great way to use up some leftover turkey. This soup gets its flavor from the addition of a boquet garni (spice bag). The recipe doesn't call for meat, but if you add a cup or two it will only make it better. Feel free to add the vegetables you want. We use this every year. The recipe easily halves. Adapted from A Celebration of Soups by Robert Ackart (1982).

Provided by Cooking Beast

Categories Poultry

Time 2h45m

Yield 16 cups, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 turkey carcass, broken, with meat on it
4 bay leaves
4 whole cloves
2 garlic cloves, peeled and split
16 sprigs fresh parsley (or 1 tablespoon dry parsley)
12 peppercorns
1 teaspoon thyme
6 large carrots, cut into half-inch rounds
6 large celery ribs, chopped
6 medium turnips or 6 medium beets, scraped and chopped

Steps:

Combine the turkey carcass and the bouquet garni in 16 cups of water in a stock pot. Bring to a boil, reduce heat to a simmer, cover, and simmer for 90 minutes or until meats falls off the bones.
Remove carcass and remove any meat from it. Discard bones and reserve meat.
Let broth cool. Once cooled, strain broth and discard spices. Refrigerate broth and turkey meat overnight.
Scrape any fat that has solidified on the surface of the broth.
Add the vegetables to the broth, and simmer, covered, for 45 minutes, or until the vegetables are tender.
Season soup to taste with salt and pepper.

Nutrition Facts : Calories 30.6, Fat 0.3, SaturatedFat 0.1, Sodium 70.4, Carbohydrate 6.8, Fiber 2.2, Sugar 3.5, Protein 0.9

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES

Turkey Soup With Egg Noodles and Vegetables image

I was looking for a way to use up some leftover turkey - Lo and Behold I came up with this wonderful soup from the Food Network on Quick Fix Meals with Robin Miller. Seeing as the holidays are right around the corner and there will be plenty of leftover turkey in our kitchens, I thought I would share my new found treasure with you ;) This recipe is super easy and tastes great! Your family will never know they are eating leftovers. I hope you enjoy this recipe as much as I did.

Provided by Bev I Am

Categories Clear Soup

Time 36m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil or 2 teaspoons vegetable oil
2 leeks, cleaned and chopped
2 carrots, peeled and chopped (I slice them)
1 garlic clove, minced
1 stalk celery, chopped
3 -4 cups cooked turkey, shredded
2 -3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 cups reduced-sodium chicken broth
6 ounces egg noodles, uncooked
1 cup frozen green pea
2 tablespoons fresh parsley leaves, chopped

Steps:

Heat oil in a large stock pot or Dutch oven over medium heat.
Add leeks, carrots, garlic, and celery; saute 4 minutes, or until soft.
Add turkey, bay leaves, thyme, salt and black pepper; 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.
Serves 4-6.

Nutrition Facts : Calories 536.4, Fat 12.8, SaturatedFat 3.3, Cholesterol 115.7, Sodium 629.1, Carbohydrate 55.8, Fiber 6.6, Sugar 8.2, Protein 51.1

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