Turkey Vegetable Soup Food

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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

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.

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 AND VEGETABLE SOUP



Turkey and Vegetable Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 19

1 leftover whole roasted turkey
2 medium onions, cored, peeled and chopped
3 medium carrots, peeled and chopped
3 medium stalks celery, cleaned and chopped
2 bay leaves
Salt
Freshly ground black pepper
Water, to cover
Any leftover turkey meat, diced
2 cups cooked diced potatoes, rice or pasta
2 cups cooked sweet peas
2 cups cooked carrots, diced
2 cups any other cooked vegetables
2 cloves garlic, chopped
1 cup chopped green onions, green part only
1/4 cup chiffonade fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 cup cooked macaroni
Loaf crusty bread

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.

ONE-POT TURKEY VEGETABLE SOUP



One-Pot Turkey Vegetable Soup image

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

2 tablespoons olive oil
1 medium leek, white and light green parts only, sliced
2 large stalks celery, sliced 1/8-inch thick
2 cloves garlic, minced
4 cups lower-sodium chicken broth or turkey broth
2 (4-inch) thyme sprigs, plus thyme leaves for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups shredded or diced leftover roasted turkey or thick-cut deli turkey
2 medium carrots, diagonally sliced 1/2-inch thick
1 cup frozen peas
Grated lemon zest & lemon wedges for garnish

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

SKINNY TURKEY-VEGETABLE SOUP



Skinny Turkey-Vegetable Soup image

The blend of flavors and colors in this hearty soup will bring everyone at the table back for more. -Charlotte Welch, Utica, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

2 medium onions, chopped
2 medium carrots, halved and thinly sliced
2 celery ribs, chopped
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
3 garlic cloves, minced
4 cups water
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/2 cup frozen peas
1 bay leaf
4 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce, optional
1/2 cup uncooked whole wheat orzo pasta
2 cups cubed cooked turkey breast
1 tablespoon minced fresh cilantro

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 SOUP



Turkey Soup image

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

Carcass from a 14- to 16-lb roast turkey, including skin
4 qt water
1/2 teaspoon dried thyme, crumbled
2 tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
6 oz medium dried egg noodles (about 3 1/4 cups)
1 cup frozen peas (from a 10-oz package)
2 to 3 cups coarsely chopped cooked turkey meat (without skin)

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.

HOMEMADE TURKEY SOUP



Homemade Turkey Soup image

The guests have gone home, the dishes are done-and now the fun part begins. Turn the day after the big meal into a turkey soup-making day, when you can spend a few hours gently simmering a meaty broth and savory vegetables. The result will be a homemade creation that might soon become your black Friday tradition.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h55m

Yield 10

Number Of Ingredients 12

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 cup chopped onions
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley leaves, if desired

Steps:

  • Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.
  • Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf.
  • Skim fat from broth; discard. Stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
  • Stir in carrots, onions, celery, 3 cups cooked turkey and reserved turkey cut from bones. Simmer uncovered 20 to 25 minutes, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 40 mg, Fiber 3 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

GROUND TURKEY & VEGETABLE SOUP



Ground Turkey & Vegetable Soup image

Had some ground turkey I need to use. This is the result. Some may say this is more like a stew. Very good & warming on a cold day

Provided by Katha

Categories     Poultry

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb ground turkey
1 medium onion
3 cups tomato juice
3 cups beef broth
3 -4 medium red potatoes, cubed
2 carrots, chopped small
2 stalks celery, chopped small
1 (14 ounce) can pinto beans (your choice) or 1 (14 ounce) can red beans (your choice)
1 (14 1/2 ounce) can diced tomatoes
1/4-1/2 teaspoon garlic powder
1/4-1/2 teaspoon dried oregano
1/4-1/2 teaspoon dried basil
1 dash Old Bay Seasoning
2 bay leaves
1 tablespoon Worcestershire sauce
grated cheese (your choice, I used Romano)

Steps:

  • Brown turkey in a large saucepan; drain.
  • Add onion, carrots, celery.
  • Sauté about 5 minutes Add tomato juice, beans, broth diced tomatoes and spices.
  • Bring to a boil and then reduce heat.
  • Simmer covered 45 minutes to 1 hour or until vegetables are tender.
  • Add Worcestershire sauce and simmer another 5 minutes.
  • Put in bowls.
  • Sprinkle with cheese.
  • Serves 6.

CHUNKY TURKEY-VEGETABLE SOUP



Chunky Turkey-Vegetable Soup image

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

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced
1 can (14.5 ounces) diced tomatoes with juice
1 can (14.5 ounces) reduced-sodium chicken broth
1/2 teaspoon dried crushed rosemary
coarse salt and ground pepper
1 pound cooked turkey breast, or 1/2 of turkey reserved from Spice-Rubbed Turkey Breast with Sweet Potatoes, cut into bite-size pieces
1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well

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

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