Turkey Soup With Root Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TURKEY AND VEGETABLE SOUP



Turkey and Vegetable Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 19

1 leftover whole roasted turkey
2 medium onions, cored, peeled and chopped
3 medium carrots, peeled and chopped
3 medium stalks celery, cleaned and chopped
2 bay leaves
Salt
Freshly ground black pepper
Water, to cover
Any leftover turkey meat, diced
2 cups cooked diced potatoes, rice or pasta
2 cups cooked sweet peas
2 cups cooked carrots, diced
2 cups any other cooked vegetables
2 cloves garlic, chopped
1 cup chopped green onions, green part only
1/4 cup chiffonade fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 cup cooked macaroni
Loaf crusty bread

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.

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES



Turkey Soup with Egg Noodles and Vegetables image

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

2 teaspoons olive or vegetable oil
2 leeks, cleaned and chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
3 to 4 cups leftover cooked turkey, shredded or cubed
2 to 3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups reduced-sodium chicken broth
6 ounces uncooked egg noodles
1 cup frozen green peas
2 tablespoons chopped fresh parsley leaves

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.

HEARTY TURKEY STEW WITH VEGETABLES



Hearty Turkey Stew with Vegetables image

Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.

Provided by PIPPYMOE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
2 onions, chopped
1 stalk celery, cut into 1 inch pieces
2 carrots, peeled and sliced into 1 inch pieces
2 potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups chicken stock
¼ teaspoon dried marjoram
2 skinless, boneless turkey breast halves, cubed
1 green bell pepper, diced

Steps:

  • Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
  • Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g

TURKEY VEGETABLE SOUP



Turkey Vegetable Soup 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

Time 1h

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 10

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, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

ROOT VEGETABLE SOUP



Root Vegetable Soup image

Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.

Provided by Melissa Clark

Categories     easy, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

Steps:

  • Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  • Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
  • To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams

WINTER ROOT VEGETABLE SOUP



Winter Root Vegetable Soup image

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Provided by LOOSENUP

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
  • Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
  • Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g

SAVORY ROOT VEGETABLE SOUP



Savory Root Vegetable Soup image

Instead of the usual side dishes, consider serving a vegetable-laden soup at Thanksgiving or other holidays. Each spoonful will warm the body and soul. -Zan Brock, Jasper, Alabama

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 18

4 bacon strips
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 medium leeks (white portion only), chopped
2 cups frozen shredded hash brown potatoes
1 cup cubed peeled sweet potato
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 small turnips, peeled and chopped
3 cans (14-1/2 ounces each) chicken broth
2 tablespoons minced fresh parsley
2 teaspoons herbes de Provence
1 garlic clove, minced
1/2 teaspoon white pepper
1/2 teaspoon ground coriander
1 cup sour cream
1 cup shredded Swiss cheese

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. Saute the celery, onion, green pepper and leeks in drippings until tender., Add the hash browns, sweet potato, parsnips, carrots and turnips; cook and stir over medium heat for 10 minutes., Add the broth, parsley, herbes de Provence, garlic, white pepper and coriander; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Ladle soup into bowls. Top each serving with sour cream, cheese and crumbled bacon.

Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 855mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.

ROASTED TURKEY AND ROOT VEGETABLES



Roasted Turkey and Root Vegetables image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 9h15m

Yield 4 to 6 servings

Number Of Ingredients 13

One 2- to 3-pound bone-in, skin-on split turkey breast
BBQ Chip Dust, recipe follows
8 ounces parsnips, cut into 2-inch chunks
8 ounces sweet potatoes, cut into 2-inch chunks
8 ounces baby potatoes
2 tablespoons avocado oil
2 teaspoons light brown sugar
2 teaspoons kosher salt
2 teaspoons dry ancho chile powder
1 teaspoon granulated garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper

Steps:

  • Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
  • Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
  • In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
  • Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
  • Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
  • Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

TURKEY GINGER NOODLE SOUP



Turkey Ginger Noodle Soup image

I wanted something comforting yet healthy, and ginger is my favorite spice. This recipe was a must-try, and it didn't disappoint. -Adina Monson, Nanaimo, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 4h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

2 medium carrots, sliced
2 cans (8 ounces each) sliced water chestnuts, drained
3 to 4 tablespoons minced fresh gingerroot
2 tablespoons minced fresh parsley
2 teaspoons chili powder
1 carton (32 ounces) chicken stock
1 can (11.8 ounces) coconut water
3 tablespoons lemon juice
2 pounds boneless skinless turkey breast, cut into 1-inch cubes
2 teaspoons pepper
1/2 teaspoon salt
2 tablespoons canola oil
1 cup frozen corn (about 5 ounces), thawed
1 cup frozen peas (about 4 ounces), thawed
8 ounces rice noodles or thin spaghetti

Steps:

  • Place the first 8 ingredients in a 4- or 5-qt. slow cooker., Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker., Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through., Cook noodles according to package directions; drain. Add to soup just before serving.

Nutrition Facts : Calories 351 calories, Fat 6g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 672mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges

HEARTY TURKEY AND VEGETABLE SOUP



Hearty Turkey and Vegetable Soup image

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

2 tablespoons butter (1/4 stick)
1 cooked meaty turkey carcass, chopped
1 large onion (with skin )
1 large carrot, coarsely chopped
1 celery, coarsely chopped
2 medium garlic cloves, crushed
4 juniper berries, crushed
1/4 teaspoon dried thyme, crumbled
6 cups chicken broth
1 medium tomatoes, drained, coarsely chopped (or 2 canned tomatoes)
turkey gravy (if available)
turkey pan juices (if available0)
2 medium boiling potatoes, peeled and sliced
1 large celery, roott peeled, quartered and sliced
2 medium carrots, peeled and sliced diagonally
1 -2 cup diced turkey meat
1 celery, sliced diagonally
1 cup thickly sliced mushroom
3 tablespoons minced fresh parsley
salt & freshly ground black pepper

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.

CREAMY VEGETABLE TURKEY SOUP



Creamy Vegetable Turkey Soup image

For a creamy turkey soup with a sense of fun, we go wheels up at our house. We load it up with wagon-shaped pasta and veggies. -Nancy Beyer, Hayden Lake, Idaho

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

6 tablespoons butter, cubed
1/2 pound sliced fresh mushrooms
5 medium carrots, chopped
1 large onion, chopped
3 celery ribs, sliced
1/4 cup all-purpose flour
1 teaspoon each dried thyme, savory and parsley flakes
1/4 teaspoon white pepper
1/4 teaspoon pepper
10 cups chicken broth
3 cups uncooked wagon wheel pasta or other large shaped pasta
2 cups cubed cooked turkey
1 cup half-and-half cream

Steps:

  • In a 6-qt. stockpot, heat butter over medium-high heat. Add mushrooms, carrots, onion and celery; cook and stir 8-10 minutes or until tender. Stir in flour and seasonings until blended; gradually stir in broth., Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, 8-10 minutes or until pasta is tender. Stir in turkey and cream; heat through (do not boil).

Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1386mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.

SMOKY SPLIT PEA AND ROOT VEGETABLE SOUP



Smoky Split Pea and Root Vegetable Soup image

wonderful split pea soup. not sure where the recipe came from, i have had it for years and subscribe to many cooking publications and own way too many cookbooks. i usually make it with a ham bone but is just as good with smoked turkey wings. when i really want to ham it up i brown a center cut slice in pan before i begin, remove from pan and cut into pieces and add last 30 minutes.

Provided by dianasportal

Categories     Chowders

Time 1h25m

Yield 15 cups, 8-10 serving(s)

Number Of Ingredients 12

6 tablespoons butter
3 medium carrots, chopped
2 large parsnips, chopped
2 medium leeks, chopped (white and lite green only)
1 large onion, chopped
2 1/2 teaspoons dried thyme, crumbled
2 teaspoons marjoram, crumbled
3 bay leaves
11 cups chicken stock
3 cups dried split peas
1 1/2 lbs smoked ham hocks or 1 1/2 lbs smoked turkey wings
1/2 cup chopped fresh Italian parsley

Steps:

  • melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.

ROOT VEGETABLE SOUP



Root Vegetable Soup image

There's nothing better than a bowl of hot soup on a cold winters day, although, my DH will eat soup during a summers heat wave. I recently found this recipe in our local Sunday newspaper. I've yet to try it but it looks and sounds amazing. Having not made it as yet, it's difficult for me to list the exact prep and cook time, but I would say they're pretty accurate.

Provided by dojemi

Categories     < 4 Hours

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 large Spanish onion, finely chopped
2 shallots, finely chopped
salt and pepper, to taste
2 lbs carrots, peeled and cut into 1/2-inch pieces
2 parsnips, peeled and cut into 1/2-inch pieces (about 1/2 pound total)
1 large turnip, peeled and cut into 1/2-inch pieces (about 2 pounds)
4 cups chicken stock
2 cups water
1 pinch of grated nutmeg
1 grated lemon, rind of
3 tablespoons chopped of fresh mint
4 scallions, finely chopped (white part only)

Steps:

  • In a large flameproof casserole, melt the butter.
  • Add the onion, shallots, salt and pepper.
  • Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
  • Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
  • Bring the mixture to a boil.
  • Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
  • Taste for seasoning and add more salt and pepper if you like.
  • Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
  • Stir the puree back into the soup.
  • Return the soup to a boil.
  • In a small bowl, combine the lemon rind, mint, and scallions.
  • Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.

More about "turkey soup with root vegetables recipes"

TURKEY SOUP WITH ROOT VEGETABLES (GLUTEN FREE, PALEO)
turkey-soup-with-root-vegetables-gluten-free-paleo image
2013-11-25 Add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more. Stir in the garlic and chopped parsley, and cook for 1 minute …
From smallfootprintfamily.com
5/5 (1)
Total Time 4 hrs 20 mins
Category Dinner, Soup
Calories 155 per serving
  • Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms.
  • Add the chopped celery, chopped carrots, chopped onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer.
  • Reduce heat to medium-low and simmer uncovered for 3 hours. Strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.
  • While the stock simmers, heat the olive oil in a large pot over medium heat. Stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes.


TURKEY & ROOT VEGETABLE SOUP - THE ROASTED ROOT
turkey-root-vegetable-soup-the-roasted-root image
2021-01-20 In a large pot, heat the grapeseed oil over medium-high heat. Sauté the onion and uncooked brown rice until onion is softened, about 3 minutes. …
From theroastedroot.net
4.5/5 (4)
Total Time 1 hr
Category Soups, Stews, & Chilies
Calories 336 per serving
  • Add the sweet potato, parsnip, carrots and turnip. Continue to sauté until all veggies are softened but not cooked all the way through, about 5 – 8 minutes.
  • Add the mushrooms and sauté one minute longer before adding all of the spices, the turkey drippings, water and white wine. Bring to a full boil and allow to bubble 1 to 2 minutes before reducing the heat to a simmer.


TURKEY SOUP WITH ROOT VEGETABLES FROM BROTH & STOCK …
turkey-soup-with-root-vegetables-from-broth-stock image
2016-11-21 Sprinkle the salt over the vegetables and cover the pot, allowing the vegetables to sweat, undisturbed, until tender, about 10 minutes. Give the …
From cookingbythebook.com
Estimated Reading Time 1 min


LEFTOVER TURKEY SOUP WITH ROOT VEGETABLES - THE ROASTED …
leftover-turkey-soup-with-root-vegetables-the-roasted image
Add the broth and bring soup to a boil. Reduce heat, cover the pot, and simmer for 20 minutes or until vegetables are cooked through. Remove the cover, …
From theroastedroot.net
Estimated Reading Time 4 mins


TURKEY & WILD RICE SOUP WITH VEGETABLES RECIPE
turkey-wild-rice-soup-with-vegetables image
Cover, reduce heat to maintain a simmer, and cook, stirring occasionally, for 40 minutes. Add green beans; cover and continue cooking until the beans are soft and the rice is tender, about 10 minutes more. Step 4. Add turkey (or …
From eatingwell.com


TURKEY SOUP WITH ROOT VEGETABLES : GLORIOUS SOUP …
turkey-soup-with-root-vegetables-glorious-soup image
2014-07-04 Bring the turkey carcass and water to a boil in a large pot over high heat. Skim off and discard any scum that forms. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves, and …
From glorioussouprecipes.com


20 LEFTOVER TURKEY SOUP RECIPES | ALLRECIPES
20-leftover-turkey-soup-recipes-allrecipes image
2020-09-30 Don't waste a single piece of turkey with this soup that uses the entire leftover turkey carcass. The turkey is combined with potatoes, carrots, celery, onions, cabbage, tomatoes, and barley for a loaded, hearty soup. "I …
From allrecipes.com


BARLEY STEW WITH TURKEY AND ROOT VEGETABLES | RICARDO
barley-stew-with-turkey-and-root-vegetables-ricardo image
Set aside. In another saucepan, brown the diced vegetables in the butter. Add the chicken broth and bring to a boil. Simmer gently, covered, for about 15 minutes or until tender. Add the sweet peas, cooked barley, and turkey. …
From ricardocuisine.com


HEARTY GROUND TURKEY SOUP WITH VEGETABLES - THE …
hearty-ground-turkey-soup-with-vegetables-the image
2020-02-26 Heat a Dutch oven or large pot over medium heat and add the chopped bacon. Cook until much of the fat has rendered, about 2 to 3 minutes. Add the onion and cook, stirring occasionally, until translucent, about 5 …
From theroastedroot.net


GROUND TURKEY SOUP WITH VEGGIE ROOTS - PRIMAVERA …
ground-turkey-soup-with-veggie-roots-primavera image
2022-04-10 Jump to Recipe Print Recipe Leave a Review. This Ground Turkey Soup with Veggie Roots is made with carrots, parsnip and extra-lean ground turkey. This warming and nutritious soup is also great to freeze. Enjoy!
From primaverakitchen.com


TURKEY & ROOT VEGETABLE SOUP | TASTY KITCHEN: A HAPPY …
turkey-root-vegetable-soup-tasty-kitchen-a-happy image
2012-10-26 Cover and cook 45 minutes. Check the soup and add salt/seasonings as necessary. Check the vegetables to be sure they’re cooked all the way through. Add leftover turkey meat and continue cooking another 2 …
From tastykitchen.com


ROAST TURKEY WITH ROOT VEGETABLES AND GRAVY - ANDREA …
roast-turkey-with-root-vegetables-and-gravy-andrea image
2010-11-22 Loosen the turkey skin and rub the butter mixture underneath. Sprinkle kosher salt and fresh ground black pepper on the skin. In the large bowl, toss the vegetables with the olive oil, then sprinkle with more kosher salt and …
From andreasrecipes.com


SLOW-COOKER VEGETABLE AND GROUND TURKEY SOUP …
slow-cooker-vegetable-and-ground-turkey-soup image
2022-04-12 The Spruce. Add the turkey and mushrooms to the crock pot with the remaining ingredients—pepper, oregano, basil, beef bouillon, boiling water, tomato sauce, soy sauce, diced celery and carrots, chopped onion, and diced …
From thespruceeats.com


EASY LEFTOVER TURKEY SOUP RECIPE • SALT & LAVENDER
easy-leftover-turkey-soup-recipe-salt-lavender image
2017-11-13 How to make turkey soup with leftover turkey. Sauté onions; add the garlic, celery, carrots, potatoes, vegetable broth, water, and seasoning. Bring to a gentle boil; reduce heat and simmer for 10 minutes. Add the turkey meat …
From saltandlavender.com


23 WAYS TO EAT ROOT VEGETABLES DURING PEAK SEASON | ALLRECIPES
2020-11-24 5 of 23 Honey-Sriracha Glazed Chicken with Roasted Root Vegetables 6 of 23 Sweet Potato, Carrot, Apple, and Red Lentil Soup 7 of …
From allrecipes.com


TURKEY AND ROOT VEGETABLE SOUP WITH SAGE-SCENTED MATZO BALLS
2013-11-05 Add all of the vegetables and garlic and sauté for 5-7 minutes. Add the poultry stock and bring to a boil. Once you have reached a boil turn down slightly and simmer for 20 minutes. Add the turkey meat, fresh herbs, and seasoning and cook an additional 5 minutes. Add the matzo balls and ladle into soup bowls and serve.
From thedailymeal.com


GROUND TURKEY AND VEGETABLE SOUP - RECIPE RUNNER
Instructions. In a large heavy bottomed pot heat the olive oil over medium-high heat. When the oil is hot add in the ground turkey, onion, salt and pepper. Crumble and cook the turkey until it's nearly cooked through. Add in the garlic, tomato paste, …
From reciperunner.com


KETO TURKEY SOUP - LOW CARB, GLUTEN-FREE, EASY - JOY FILLED EATS
2019-11-18 Instructions. Heat the butter and olive oil over medium heat in a large stock pot. Add the onions, celery, and carrots and cook until softened. Add the cauliflower rice, reduce the heat to low, and cover the pot with a lid. Steam the cauliflower for 5 minutes. Add the stock, turkey, and seasonings. Simmer for 5 minutes.
From joyfilledeats.com


TURKEY SOUP WITH ROOT VEGETABLES RECIPE - FOOD NEWS
Sprinkle the salt over the vegetables and cover the pot, allowing the vegetables to sweat, undisturbed, until tender, about 10 minutes. Give the vegetables one quick stir and then add the cooked turkey and soaked wild rice. Pour in the broth and simmer, covered, until the rice is tender, about 45 minutes. Season with salt and pepper and serve warm.
From foodnewsnews.com


LEFTOVER TURKEY SOUP - FIT FOODIE FINDS
2020-11-27 Instructions. First make the farro. Combine water and farro in your Instant Pot and close lid. Turn the valve to seal and cook on high for 10 minutes. Immediately open valve to vent in order to quick release. Add the rest of the ingredients (minus the turkey) into the Instant Pot and close the lid.
From fitfoodiefinds.com


TURKEY & SQUASH SOUP RECIPE | EATINGWELL
Directions. Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil.
From eatingwell.com


HOMEMADE TURKEY VEGETABLE SOUP RECIPE | GOOD LIFE EATS
2021-09-06 For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card. How to Make Turkey Vegetable Soup. Leftover turkey soup is incredibly easy to make. Here’s a brief overview of the cooking process: Add the oil to a large dutch oven or stock pot. Add the onion and saute for 3 minutes.
From goodlifeeats.com


TURKEY VEGETABLE SOUP - TABLE FOR TWO® BY JULIE CHIOU
2021-11-15 Instructions. Add the olive oil to a deep soup pot then add the onion and cook until it becomes translucent, about 5 minutes. Add the garlic, Bay leaf, salt, thyme, sage, oregano and pepper and stir and cook until the garlic becomes fragrant, about 2 minutes.
From tablefortwoblog.com


ROOT VEGETABLE SOUP - TWO KOOKS IN THE KITCHEN
2019-11-08 Stir in garlic for 30 seconds. Add root vegetables and stir for another 3 minutes. SIMMER SOUP: Add broth (or water), barley, thyme, salt, pepper and dill (if using). Bring to boil, cover, then reduce heat to low/ Simmer for 30-40 minutes until vegetables and barley are soft and tender, but not mushy.
From twokooksinthekitchen.com


TOP 45 TURKEY SOUP RECIPES - KENUR.AEROANTENNA.COM
Ingredient: 1 roast turkey carcass, cut into pieces; 12 cups cold water; 3 stalks celery, chopped; 2 carrots, chopped; 1 Spanish onion, chopped; ¼ bunch Italian parsley
From kenur.aeroantenna.com


HEALTHY TURKEY SOUP RECIPES | EATINGWELL
Sausage, Cabbage & Root Vegetable Soup. 1. In this French-style healthy soup recipe, sausage, cabbage and root vegetables simmer together to make a comforting and healthy meal. Serve the soup piping hot with grated Parmesan cheese on the side. Like most soups, the flavors are even better if it's made a day ahead.
From eatingwell.com


TURKEY ORZO SOUP | THANKSGIVING LEFTOVERS RECIPE - UPROOT KITCHEN
2015-11-11 Instructions. In a soup pot, add diced vegetables along with the olive oil and sauté for 5 minutes on medium heat. Mince garlic cloves and add them to the pot, sauteeing for 2 minutes. Add in turkey breast cutlets (or leftover turkey), broth, and dry pasta. Bring the soup to a simmer and then allow it to cook for 15-20 minutes.
From uprootkitchen.com


HEARTY GROUND TURKEY SOUP WITH VEGETABLES - THE ROASTED ROOT
Hearty ground turkey soup with vegetables and potatoes - a creamy, filling soup recipe that is paleo, whole30, nutritious, and easy to make! The Roasted Root - Nutritious Gluten-Free Recipes 50k followers
From pinterest.com


TURKEY AND ROOT VEGETABLE STEW | MY NOURISHED HOME
12-16 cups turkey stock (or chicken stock); 4 whole turnips, peeled and diced into bite size pieces reserve the greens for a different use; 4 whole carrots, peeled and diced into bite size pieces; 4 whole parsnips, peeled and diced into bite size pieces; 1 large butternut squash, peeled and diced into bite size pieces; 3-4 cans cannellini beans, organic from a BPA-free can
From mynourishedhome.com


WHOLE30 GROUND TURKEY SOUP RECIPE - REGRETFUL WEBLOG FRAME STORE
2022-08-13 This Easy Healthy Homemade Ground Turkey Soup With Vegetables Is Great For Comforting Weeknight Dinners Ground Turkey Soup Tur...
From friscoartgroupies.blogspot.com


ROOT VEGETABLE SOUP RECIPE | THE RUSTIC FOODIE®
2021-01-05 This soup is prepared in one pot on the stove top with minimal ingredients. It really is a no fuss, no frills recipe. Start by mincing 6 cloves of garlic and 1 onion (any color), and 4 stalks of celery. Wash and peel 4 large carrots and 2 …
From therusticfoodie.com


IMMUNITY-BOOSTING GROUND TURKEY SOUP WITH TURMERIC AND GINGER
Instructions. Heat the oil in a dutch oven or large pot over medium heat. Add the onion and garlic and saute, stirring occasionally until softened and translucent, about 3 minutes. Add the ground turkey meat and sear for 2 minutes without touching. Flip the meat and sear another 1 minute.
From theroastedroot.net


ROASTED TURKEY AND ROOT VEGETABLE SOUP | RECIPELION.COM
Heat large soup pot over medium heat; add 1 tablespoon of oil and sauté root vegetables for 5 minutes, stirring occasionally. Add curry powder, fresh ginger, onions and garlic; sauté for 5 minutes. Add 4 cups of broth, bring to a boil, and reduce to a simmer.
From recipelion.com


EASY ROASTED ROOT VEGETABLES RECIPE | THE RECIPE CRITIC
2022-08-11 Preheat the oven to 400° Fahrenheit and spray a baking sheet with non-stick cooking spray. Using a vegetable peeler, peel the carrots, parsnips, beets, and yams. Remove the ends of the vegetables if needed, and cut them into 1 ½ inch pieces. Make sure to cut all the vegetables the same size, so they all cook evenly.
From therecipecritic.com


ROAST TURKEY WITH ROOT VEGETABLES AND GRAVY | SAVEUR
2014-11-14 Instructions. Heat oven to 500°. In a bowl, mix butter, parsley, cumin, paprika, and shallots; set aside. Season turkey with salt and pepper. Loosen turkey skin; …
From saveur.com


Related Search