Vegetable And Ground Turkey Soup Recipes

VEGETABLE TURKEY SOUP

Steps:

• In a Dutch oven coated with cooking spray, saute the turkey, celery and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Soup may be frozen for up to 3 months.

GROUND TURKEY & VEGETABLE SOUP

Steps:

• Brown turkey in a large saucepan; drain.
• Add onion, carrots, celery.
• Sauté about 5 minutes Add tomato juice, beans, broth diced tomatoes and spices.
• Bring to a boil and then reduce heat.
• Simmer covered 45 minutes to 1 hour or until vegetables are tender.
• Add Worcestershire sauce and simmer another 5 minutes.
• Put in bowls.
• Sprinkle with cheese.
• Serves 6.

GROUND TURKEY AND VEGETABLE SOUP

Steps:

• 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, Italian seasoning and smoked paprika. Stir until combined. Add in the carrots, green beans, potatoes, diced tomatoes, cannellini beans, bay leaf, Parmesan cheese rind, and chicken broth. Stir everything together and bring the soup to a boil.
• Once boiling, lower the heat to medium-low and cover with a lid. Let it simmer for about 20 minutes or until the vegetables are tender. Remove the bay leaf and Parmesan cheese rind. Add in the peas and spinach. Cook until the spinach is wilted, about 2-3 minutes. Taste the soup for seasoning and add additional salt and pepper as needed. Serve topped with shredded Parmesan cheese if desired.

TURKEY AND VEGETABLE SOUP

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.

CREAMY VEGETABLE TURKEY SOUP

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).

VEGETABLE AND GROUND TURKEY SOUP

Steps:

• Heat olive oil in large pot and saute onions and celery until translucent, about 5-7 minutes.
• Add ground turkey and season with salt and pepper, add the minced garlic.
• Brown until no longer pink while stirring and breaking up large chunks of meat, drain well and return to pot.
• Add stewed tomatoes with juice along with remainder of ingredients.
• Bring to a boil, cover and simmer for an hour 1/2 or until veggies are soft.

CHUNKY TURKEY-VEGETABLE SOUP

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.

GROUND TURKEY AND RED POTATO VEGGIE SOUP

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.

SLOW COOKER TURKEY AND VEGETABLE SOUP

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.