TOMATO TURKEY SOUP
During winter, we often have this hearty soup along with a salad at our senior citizen's center. It's always well received.-Judy Lloyd, Alta Vista, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h55m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 714mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
TURKEY TOMATO SOUP
Turkey and tomatoes are high on my list of favorite foods. My husband grows the best tomatoes ever and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden. -Carol Brunelle, Ascutney, Vermont
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired.
Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 443mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
TURKEY SOUP WITH TOMATOES AND HERBS
Steps:
- 1. Prepare the vegetables: peel onion, carrot and potato. Wash everything carefully. 2. Shred the carrot, cut the potato in mid-sized chunks, and finely chop the onion. Set half of onion aside. 3. Wash and chop the red bell pepper. 4. Take a 4 quart pan, put the turkey meat and cover it with water (approximately 3 quarts), set on medium heat and wait until it starts boiling. Take away the scum if any. Add salt, pepper, bell pepper, carrot, potato and onion. Boil for 15-20 minutes, then, add the tomatoes(canned diced tomatoes) and spices: cumin, basil, oregano. (if you have fresh herbs basil ,oregano etc. - add them at the end). Let the soup boil for 10-15 more minutes and then, just before serving add the finely chopped dill. 5erve warm, with toasted bread or garlic bread. Helen http://www.helenscooking.info
TURKEY SOUP
I love Turkey and I love soup, so there's no way I'm getting rid of that Turkey carcass. This is my basic chicken soup recipe with Turkey instead. The garlic and tomato sauce add terrific flavor and nice color. I'll eat it all year round.
Provided by NJstixx
Categories Poultry
Time 3h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add finely chopped onion, (2) celery stalks and garlic to 2 T of vegetable oil in a soup pot.
- Sweat until tender.
- Add turkey, remaining chicken broth, tomato sauce and water.
- Also add fresh herbs, garlic salt and pepper.
- You may add more water if necessary.
- Bring to a boil and simmer for 1 hour.
- Strain soup into another pot removing the flavoring vegetables, and carcass.
- Return broth to soup pot.
- Remove meat from the carcass and add to broth.
- Chop remaining and celery into small pieces and add to soup.
- You may also add additional turkey leftovers at this point.
- Return to a boil and simmer for 1 1/2 hours.
- Put the carrots in 45 minutes before finishing.
- Serve with fine egg noodles.
Nutrition Facts : Calories 78.1, Fat 4.2, SaturatedFat 0.7, Sodium 522, Carbohydrate 7.2, Fiber 1.8, Sugar 3.7, Protein 3.4
SWEET TOMATOES CREAMY HERBED TURKEY SOUP
This is a seasonal favorite, but can be enjoyed anytime. This recipe works well with chicken, so you don't need to use just turkey.
Provided by pickman
Categories < 4 Hours
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a medium sized pot add 4 cups of water and celery and carrots. Cook for approximately 10 - 12 minutes over a medium high heat. Drain carrots and celery and set aside.
- Start soup by making the roux, you will need to melt 1/2 cup butter in a large stock pot over medium heat. Add onions to the melted butter, and cook onions until they are transparent. When onions are transparent add 3/4 cup of flour. Reduce heat to a medium-low heat and cook flour mixture for 1 to 2 minutes. The color should darken and this roux should smell like cooked pie crust. Turn heat up to a medium heat, and add 1 cup of turkey stock to mixture. Stir until thickened. Add another cup of turkey stock to flour mixture, stir until thickened. You may need to raise the heat just slightly to ensure rapid thickening. Add half of remaining stock, stir until thickened, and then add the remaining turkey stock.
- Add turkey, cooked celery and carrots, poultry seasoning, salt, pepper, and parsley. Stir until well mixed. Add 2 cups of heavy cream, and cook for an additional 10 - 15 minutes on medium low heat. Cook stuffing according to package directions.
- When you are ready to serve, ladle soup into a bowl and top with cooked stuffing.
Nutrition Facts : Calories 328, Fat 28.5, SaturatedFat 17.1, Cholesterol 89.6, Sodium 442.2, Carbohydrate 16.3, Fiber 1.8, Sugar 2.3, Protein 3.1
TURKEY NOODLE SOUP WITH TOMATOES
Categories Soup/Stew Pasta Tomato turkey Lunch Fall Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 12 cups, serving 8
Number Of Ingredients 9
Steps:
- In a large kettle or stockpot combine the carcass, the celery, the carrots, the garlic, the onions, the peppercorns, and enough water to cover the mixture by 2 inches (about 6 quarts) and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, leaving the solids in the sieve, return the stock to the kettle, and boil it until it is reduced to about 10 cups.
- When the solids in the sieve are cool enough to handle, remove any turkey meat from the carcass and add it to the stock with the carrots, crushed lightly, discarding the remaining solids. Add the tomatoes and bring the soup to a boil. Stir in the noodles, boil the soup, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender, and stir in the parsley and salt and ground black pepper to taste. The soup may be made in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 months.
TEX-MEX TURKEY SOUP
Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!
Provided by SSTRAWDER
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
- Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g
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