Turkey Vegetable Soup
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Turkey Vegetable Soup
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This turkey vegetable soup is loaded with diced turkey, carrots, green beans, potatoes and corn, all simmered together in a homemade tomato based broth. An easy and healthy dinner option that's also a great way to use up leftover turkey.
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Ingredients
For the broth
- 1 turkey carcass
- 1 medium onion peeled and quartered
- 2 medium carrots peeled and cut into 3 inch pieces
- 3 stalks celery with leaves, cut into 3 inch pieces
- 1 tablespoon black peppercorns
- 4 sprigs fresh parsley
- 3 sprigs fresh thyme or 1 teaspoon dried thyme leaves
- 6 cloves garlic
- 2 bay leaves
- 2 teaspoons salt
For the soup
- 2 tablespoons butter
- 1/2 cup onion diced
- 3/4 cup carrots peeled, halved lengthwise and sliced
- 3/4 cup celery thinly sliced
- 2 teaspoons garlic minced
- 3 cups diced cooked turkey
- 15 ounce can diced tomatoes do not drain
- 8 ounce can tomato sauce
- 1 1/2 teaspoons Italian seasoning
- 6 cups turkey broth
- 1 cup russet potato peeled and cut into 1/2 inch cubes
- 1/2 cup frozen corn
- 1/2 cup green beans diced, fresh or frozen
- salt and pepper to taste
- 2 tablespoons chopped parsley
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Instructions
For the broth
- Place the broth ingredients in a large pot. Cover with cold water (at least 10 cups).
- Bring to a simmer over medium-low heat. Cook for 3-4 hours, skimming the surface occasionally.
- Pour the broth through a fine sieve into a container. Reserve 6 cups of broth for the recipe and save the rest for another use.
For the soup
- Melt the butter in a large pot over medium heat. Add the onions, carrot and celery and cook for 5-6 minutes or until just vegetables are just softened. Season to taste with salt and pepper.
- Add the garlic and cook for 30 seconds.
- Add the turkey, diced tomatoes, tomato sauce, Italian seasoning, broth and potato to the pot, along with salt and pepper to taste.
- Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
- Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.
Notes
- This recipe includes directions on how to make homemade turkey broth. If you want to skip this step to save time, or are not using leftover turkey, feel free to use store bought chicken broth or turkey broth instead.
- Leftover turkey vegetable soup will stay fresh in the refrigerator for up to 3 days, and can be stored in the freezer for 2 months. Just be aware that if you freeze the soup, the vegetables will be softer when the soup is reheated.
Nutrition Information
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Calories
197kcal
(10%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
31mg
(10%)
Sodium
716mg
(30%)
Potassium
490mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
898IU
(18%)
Vitamin C
23mg
(26%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 716mg | 30% |
| Potassium | 490mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 23mg | 26% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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