TURKEY VEGETABLE SOUP
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
Time 1h
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 10
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, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
TURKEY SOUP WITH EGG NOODLES AND VEGETABLES
Make the most of your leftover Thanksgiving turkey with this Turkey Soup recipe from Food Network.
Provided by Robin Miller : Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
- Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
- Remove from heat, discard bay leaves and stir in parsley.
TURKEY AND VEGETABLE SOUP
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
- Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
- Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
- Ladle the soup into each serving bowl and serve with the crusty bread.
GROUND TURKEY AND RED POTATO VEGGIE SOUP
This ground turkey soup with red potatoes is delicious and it's easy to make. This is one you will definitely want to add to your favorite dinner recipes. Enjoy!
Provided by Ximena Turizo
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 21
Steps:
- Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
- Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
- Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 28.1 g, Cholesterol 59.1 mg, Fat 15.6 g, Fiber 3.6 g, Protein 21.4 g, SaturatedFat 3.1 g, Sodium 1165.3 mg, Sugar 5.3 g
SKINNY TURKEY-VEGETABLE SOUP
Steps:
- In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 257mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
TURKEY VEGETABLE SOUP
This quick and easy soup uses left over turkey and is the perfect thing for those cold Chicago nights.
Provided by MicheleKln
Categories Poultry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients except rice together and bring to a boil.
- Reduce heat to low and add rice. Simmer for 15 minutes.
SLOW COOKER TURKEY AND VEGETABLE SOUP
Delicious slow cooker vegetable soup with ground turkey and lentils. Very earthy and hearty. Serve alone or with homemade bread for a delicious fall meal.
Provided by Shanelle
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 5h35m
Yield 8
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
- Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
- Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 43.9 g, Cholesterol 41.9 mg, Fat 5 g, Fiber 11.3 g, Protein 21 g, SaturatedFat 1.2 g, Sodium 842 mg, Sugar 12.1 g
CHUNKY TURKEY-VEGETABLE SOUP
Every ladleful of this hearty colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth. It comes together in under one hour, making it the perfect family-friendly weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
- Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
- Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.
Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 5 g, Protein 41 g, SaturatedFat 1 g
HEARTY TURKEY AND VEGETABLE SOUP
Save the carcass,pan juices and any leftover gravy from your next turkey for the broth for this soup. If you wish, a turkey breast and 2 drumsticks can be substituted for the turkey carcass. After simmering broth, reserve meat for soup. The recipe is from an October 1985 issue of Bon Appetit that featured a menu and recipes for "A Soup and Bread Supper".
Provided by Leslie in Texas
Categories Poultry
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- For Broth.
- Melt butter in heavy Dutch oven over medium-high heat.
- Add turkey carcass and brown lightly, stirring occasionally, about 8 minutes.
- Add onion,carrot,celery, garlic,juniper berries and thyme.
- Cook until vehetables soften, stirring frequently, about 10 minutes.
- Add chicken broth,tomato,gravy and pan juices.
- Bring to boil, skimming surface.
- Reduce heat, cover partially and simmer 2 hours.
- Strain broth, remove as much meat from bones as possible and return broth and meat to clean pan.
- For Soup.
- Add potatoes and celery root to broth; boil gently until tender, about 20 minutes.
- Transfer vegetables to processor, using slotted spoon; puree until smooth.
- Add carrots to broth, cover partially and simmer 5 minutes.
- Whisk in potato-celery root puree; add turkey meat, celery and mushrooms.
- Cover partially and simmer 10 minutes.
- (Can be prepared 1 day ahead and refrigerated. Bring to simmer before continuing.).
- Mix in 2 tablespoons parsley and season to taste with salt and pepper.
- Ladle soup into bowls , sprinkle with remaining parsley and serve.
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