HOMEMADE TURKEY VEGETABLE SOUP RECIPES

Name: Turkey Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings (about 3-1/2 quarts).
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

TURKEY VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Turkey Vegetable Soup Recipe: How to Make It 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

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

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, FatContent 1g fat (0 saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 651mg sodium, CarbohydrateContent 23g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

TURKEY VEGETABLE SOUP RECIPE - FOOD FANATIC

Turkey Vegetable Soup Recipe - Food Fanatic image

Turkey Vegetable Soup can be made with the leftover Thanksgiving turkey and vegetables. Freeze a batch to warm up later!

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, peeled and diced
1 large carrot, peeled and chopped
2 stalks celery, chopped
6 cups turkey stock, chicken can be substituted
1 large potato, peeled and chopped
1 teaspoon dried thyme
2 tablespoons tomato paste
3 cups cooked leftover turkey, chopped
10 ounces frozen mixed vegetables, 1 package
salt and pepper, to taste

Steps:

In a large sauce pan, heat the olive oil on medium high heat. Add the onions, carrots and celery. Sauté on medium heat for a few minutes or until vegetables are wilted. Add broth or stock and potatoes to the pot. Bring to a simmer and reduce heat to low. Add thyme, tomato paste and turkey. Cover with lid and simmer for 15 minutes. Add frozen vegetables and cook another 10 minutes or until vegetables are tender. Season with salt and pepper to taste.

Nutrition Facts : ServingSize , Calories 367 calories, FatContent 11 g, CarbohydrateContent 26 g, FiberContent 5 g, ProteinContent 33 g, SaturatedFatContent 2 g, SodiumContent 1666 mg, SugarContent 6 g

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