CHUNKY TURKEY SOUP
This hearty, chunky soup is the perfect answer to your Turkey Day leftovers. Combining the earthy flavors of curry and cumin, no one will mistake it for canned soup! Jane M. Scanlon, Marco Island, Florida
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (1-1/3 cups each).
Number Of Ingredients 18
Steps:
- Place the turkey carcass in a stockpot; add the water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours., Discard the carcass. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.), Place the soup ingredients in a stockpot; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.
Nutrition Facts : Calories 175 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 595mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
CHUNKY TURKEY SOUP, MEDITERRANEAN STYLE
This is a delicious hearty soup recipe that I got out of a 90's cookbook. It is a great way to use leftover turkey or chicken. This is one of my favorite soups.
Provided by Crystal ~
Categories Other Soups
Time 45m
Number Of Ingredients 15
Steps:
- 1. In a large stockpot, heat the oil over moderate heat.
- 2. Add the onion, green pepper, and garlic and sauté, stirring occasionally for 5 minutes.
- 3. Stir in tomatoes, chicken broth, water, carrots, rice, and basil. Heat to boiling, then reduce heat; cover and simmer for 20 minutes.
- 4. Add the green beans, black olives, turkey and salt and pepper. Cook uncovered for about 5 minutes or so.
- 5. Serve with garlic sticks or crusty bread.
CHUNKY TURKEY SOUP, MEDITERRANEAN STYLE
Make and share this Chunky Turkey Soup, Mediterranean Style recipe from Food.com.
Provided by Olive
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot, heat the oil over moderate heat.
- Add the onion, green pepper, and garlic and sauté, stirring occasionally for 5 minutes.
- Stir in tomatoes, chicken broth, water, carrots, rice, and basil. Heat to boiling, then reduce heat; cover and simmer for 15 minutes.
- Add the green beans, black olives, turkey and salt and pepper. Cook uncovered for about 5 minutes or so until soup is heated through.
- Serve with garlic sticks or crusty bread.
MEDITERRANEAN TURKEY SOUP
Make and share this Mediterranean Turkey Soup recipe from Food.com.
Provided by Burefan
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large saucepan over medium heat. Add the bell pepper, onion, celery, garlic, basil, fennel seeds, and crushed red pepper. Saute for about 10 minutes or until tender.
- Add the broth and tomatoes. Cover the pan and simmer for 10 minutes.
- Add the beans and turkey and cook until heated through, about 1 minute.
- Garnish each soup bowl with 1 tablespoon of cheese, adding salt and pepper to taste.
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
EASY TURKEY SOUP
A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!
Provided by Good Food team
Categories Lunch, Soup, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
- To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it's ready. (The soup may now be cooled and frozen for up to 1 month.)
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.78 milligram of sodium
CHUNKY MEDITERRANEAN TOMATO SOUP
Use roasted vegetables in this speedy, low calorie soup - we used peppers, aubergines, onions and courgettes. Serve with herby ricotta-topped rye bread
Provided by Sara Buenfeld
Categories Lunch
Time 35m
Number Of Ingredients 6
Steps:
- Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
- Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.
Nutrition Facts : Calories 212 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.5 milligram of sodium
CHUNKY TURKEY VEGETABLE SOUP
It's been 25 years since I cut this recipe out of a newspaper, and I've made it countless times since then. We like it so well that I always boil the leftover turkey bones and freeze the broth with turkey meat in quart containers, so it's available whenever I want to make soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the broth, lima beans, potato, carrot, celery and onion. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add turkey and pasta; cook until heated through. Stir in parsley.
Nutrition Facts : Calories 242 calories, Fat 3g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 284mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
CHUNKY CHICKEN SOUP, MEDITERRANEAN STYLE
Make and share this Chunky Chicken Soup, Mediterranean Style recipe from Food.com.
Provided by Julie Bs Hive
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.
- Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
- Add carrots and cook about 5 minutes.
- Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.
Nutrition Facts : Calories 412.1, Fat 8.8, SaturatedFat 1.7, Cholesterol 65.8, Sodium 400.3, Carbohydrate 49.3, Fiber 8.6, Sugar 12.2, Protein 36.7
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
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