Next Day Turkey Vegetable Soup

Name: Next Day Turkey Vegetable Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 -10 servings
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion; 3 stalks celery; 3 carrots; 3 large russet potatoes; 2 garlic cloves; 12 ounces frozen lima beans; 10 ounces frozen corn; 10 ounces frozen cut green beans; 14.5 ounces canned diced tomatoes; 15 ounces canned tomato sauce; 4 cups turkey broth; 3 cups cubed roasted turkey; 2 bay leaves; kosher salt; freshly ground black pepper

User Reviews

4.5

171 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
8 -10 servings
Calories
277 kcal
Cuisine
American

Next Day Turkey Vegetable Soup

Jasper Jordan

Report

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!

Share:

I Made This!

128 people made this

Print

34 people printed this

Save this

102 people saved this

Ingredients

Servings

1 tablespoon olive oil
1 medium yellow onion diced
3 stalks celery sliced
3 carrots sliced into coins or half moons
3 large russet potatoes about 1 ½ pounds, peeled and finely chopped
2 garlic cloves minced
12 ounces frozen lima beans
10 ounces frozen corn
10 ounces frozen cut green beans
14.5 ounces canned diced tomatoes
15 ounces canned tomato sauce
4 cups turkey broth
3 cups cubed roasted turkey white and/or dark meat
2 bay leaves
kosher salt to taste
freshly ground black pepper to taste

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

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.

Notes

⅓
If it’s not Thanksgiving, you can use roasted chicken and chicken broth to make this soup.
For a more decadent version, stir in ⅓ cup cream before serving.

Nutrition Information

Show Details

Serving 1serving Calories 277kcal (14%) Carbohydrates 40g (13%) Protein 19g (38%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Cholesterol 46mg (15%) Sodium 583mg (24%) Fiber 7g (28%) Sugar 7g (14%)

Nutrition Facts

Serving: 8-10 servings

Amount Per Serving

Calories 277 kcal

% Daily Value*

Serving	1serving
Calories	277kcal	14%
Carbohydrates	40g	13%
Protein	19g	38%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Cholesterol	46mg	15%
Sodium	583mg	24%
Fiber	7g	28%
Sugar	7g	14%