TURKEY SAUSAGE SOUP RECIPES

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VEGETABLE TURKEY SOUP RECIPE: HOW TO MAKE IT



Vegetable Turkey Soup Recipe: How to Make It image

Low-sodium ingredients don't diminish the full flavor of this brothy ground turkey vegetable soup. The turkey lends a heartiness that everyone will welcome on a cold blustery evening. —Bonnie LeBarron, Forestville, New York

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 6 servings.

Number Of Ingredients 18

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
Minced fresh parsley, optional

Steps:

  • In a Dutch oven coated with cooking spray, cook turkey, celery and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking turkey into crumbles. Add garlic; cook 1 minute longer. Drain. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 272 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 783mg sodium, CarbohydrateContent 20g carbohydrate, FiberContent 5g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

HOMEMADE TURKEY SOUP RECIPE - BETTYCROCKER.COM



Homemade Turkey Soup Recipe - BettyCrocker.com image

Sometimes after enjoying all our favorite Thanksgiving foods, we find ourselves craving a lighter option. That's where our leftover turkey soup comes in. With only 140 calories per serving this lunch or dinner option utilizes leftovers and ingredients you likely already have on hand. Plus, our Homemade Turkey Soup combines a meaty broth and savory vegetables for an unreal result your family will love. So, turn on some football, slip on cozy clothes and test out this turkey soup recipe.

Provided by Betty Crocker Kitchens

Total Time 2 hours 55 minutes

Prep Time 30 minutes

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 , CarbohydrateContent 13 g, CholesterolContent 40 mg, FatContent 0 , FiberContent 3 g, ProteinContent 15 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 2 g, TransFatContent 0 g

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