TURKEY VEGETABLE SOUP RECIPE RECIPES

TURKEY VEGETABLE SOUP RECIPE | ALLRECIPES

Turkey Vegetable Soup Recipe | Allrecipes image

This hearty turkey soup makes an excellent meal! Use leftover turkey meat and drippings along with vegetables. Add dumplings for a delicious meal!

Provided by Amanda Grubb Davidson

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 10 servings

Number Of Ingredients 14

Ingredients

6 cups turkey pan drippings, fat skimmed
8 cups water
2 turkey legs
2 cloves garlic, crushed
1 bay leaf
½ teaspoon dried thyme
ground black pepper to taste
¼ cup all-purpose flour
½ cup milk
2 cups cubed cooked turkey
6 red potatoes, diced
½ onion, quartered and sliced
3 carrots, sliced
2 stalks celery, sliced

Steps:

In a large stock pot, stir together the turkey drippings, water, turkey legs, garlic, bay leaf, thyme, and black pepper. Bring to a boil, reduce heat to a simmer, and cover the pot; simmer until the turkey meat is starting to fall from the bones, about 30 minutes. Remove turkey legs, and pick the meat from the bones; return the leg meat to the soup.
Whisk 1/4 cup of flour with 1/2 cup of milk in a bowl until smooth, and stir the mixture into the soup. Return soup to simmer, stirring constantly, and cook until thickened, about 30 more minutes. Mix in the cubed cooked turkey meat, red potatoes, onion, carrots, and celery; cover the pot again, and simmer until the celery is tender, about 30 more minutes.

Nutrition Facts : Calories 194.2 calories, CarbohydrateContent 11 g, CholesterolContent 61.4 mg, FatContent 4.9 g, FiberContent 1.4 g, ProteinContent 25 g, SaturatedFatContent 1.5 g, SodiumContent 778 mg, SugarContent 3.2 g

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.

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