Robust Turkey Vegetable Soup Recipes
HEARTY TURKEY VEGETABLE SOUP
I found this recipe on the Internet, but it was too high in fat. After experimenting, I created a more nutritious version, I often double this chili-like soup to freeze or to share with friends. -Julie Anderson of Bloomington, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.
Nutrition Facts : Calories 242 calories, Fat 4g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 888mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein.
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.
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 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.
ROBUST TURKEY VEGETABLE SOUP
Curl up in front of the fire with a cup of this healthy and colorful soup - packed with veggies! This easy-to-make seasonal staple is brimming with carrots, broccoli, corn, beans, zucchini, tomatoes - and turkey for protein! It only takes about 30 minutes to make, and you can cook up a large batch and freeze the rest to eat later. Keep in mind, you must prepare this recipe the day before and refrigerate it so the flavors are able to blend. Makes 6 servings Prep Time: 12 mins Cook Time: 18 mins Total Time: 30 mins Nutrition Facts Number of Servings: 6 Amount Per Serving Calories: 180 Total Fat: 4 g Saturated Fat: 1 g Cholesterol: 40 mg Sodium: 810 mg Total Carbohydrate: 19 g Dietary Fiber: 3 g Protein: 18 g Recipe Source: National Turkey Federation
Provided by Sandra K.
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preparation.
- In a large soup kettle, heat oil and sauté onions and celery. Sauté until vegetables are soft.
- Add turkey, broth, all vegetables, rice, and herbs. Simmer 10-12 minutes until vegetables are tender crisps.
- Stir in parsley and season with salt and pepper.
- NOTE: Prepare the day before; cover and refrigerate for flavors to blend.
Nutrition Facts : Calories 187.9, Fat 3.7, SaturatedFat 0.4, Sodium 113, Carbohydrate 35.1, Fiber 3.9, Sugar 3.7, Protein 5
"HEART HEALTHY" TURKEY VEGETABLE SOUP
I'm optimistically calling this this heart healthy. We'll have to see what the "nutritional breakdown-o-meter" says about it. Regardless what it says, I think this is still a lot healthier than anything that comes out of a can. I have hit the fat wall and after a couple of wake up calls about my weight, this is one of my first "healthy" creations that I hope will result in less of me. Oh, this also tastes great and even my 7 year old asked for seconds. I used home made turkey stock, but I'm not going to post a recipe because it's pretty much like everyone elses. My stock had a lot of collagen and gelled nicely when chilled, which I think adds a lot to the quality of the soup. I have no doubts that if you use a good quality, low sodium, fat free store bought chicken stock, you'll have good results. You'll see I took several short cuts but they don't take away from the flavor or the health aspects. The cooking time is an estimate.
Provided by ROV Chef
Categories One Dish Meal
Time 2h
Yield 1 1/2 gallon, 24 serving(s)
Number Of Ingredients 19
Steps:
- In a large stock pot, bring the turkey stock to a boil.
- Add the carrots, celery, onion, garlic and the 1/2 cup white wine.
- Add the kosher salt, pepper, thyme and summer savory. Let this simmer over medium heat.
- Add both frozen mixed vegetables to the pot. Continue to let the soup simmer.
- Add the chopped parsley.
- Dice all the turkey (or chicken) meat in to half inch cubes.
- Toss the meat in a bowl with the seasoning salt and the olive oil.
- Heat a non stick skillet over high heat.
- Cook the meat in small batches. We're just looking for a good sear and some color, not it to be completely cooked.
- As the meat gets browned, dump it in the soup.
- When all the meat is browned, de-glaze the pan with the 1/4 cup white wine. Scrape all the bits off the pan and pour everything into the pot.
- Let the soup simmer over a medium low heat until the meat is cooked completely and all the vegetables are tender.
- Just before service add the basil chiffonade.
- I like to add a spoonful of fat free sour cream to my bowl. I find it adds a little extra richness and cuts some of the sweetness that comes from the veggies and the herbs.
Nutrition Facts : Calories 68.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 12.3, Sodium 147.1, Carbohydrate 7.2, Fiber 2.1, Sugar 0.4, Protein 5.7
QUICK AND HEALTHY TURKEY VEGGIE SOUP
I freeze our leftover turkey at the holidays so we can enjoy meals like this year-round. This soup is especially delicious on a chilly fall or winter day. If you're looking for a dish that's more filling, add some cooked pasta. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.
Nutrition Facts : Calories 187 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 614mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
More about "robust turkey vegetable soup recipes"
SLOW COOKER TURKEY VEGETABLE SOUP - SPEND WITH PENNIES
Web Sep 4, 2020 Instructions. Cook onion in butter over medium heat until it starts to soften, about 3 minutes. Place in the bottom of a 6qt slow …
From spendwithpennies.com
5/5 (9)Total Time 7 hrs 25 minsCuisine AmericanCalories 213 per serving
From spendwithpennies.com
5/5 (9)Total Time 7 hrs 25 minsCuisine AmericanCalories 213 per serving
- Add remaining ingredients (except parsley) and cook on low 7-8 hours or until potatoes are tender.
LEFTOVER TURKEY VEGETABLE SOUP RECIPE (HEARTY
Web Oct 29, 2022 Add the tomato paste, stir to coat the vegetables, and cook for 1 minute more. Add the broth, turkey, bay leaves, and thyme, and …
From thekitchn.com
Estimated Reading Time 2 mins
From thekitchn.com
Estimated Reading Time 2 mins
GROUND TURKEY VEGETABLE SOUP RECIPE - DEAR CRISSY
Web Oct 11, 2017 Add the diced tomatoes, chicken broth and the tomato paste, stir until well blended. Add the corn, green beans, browned turkey, garlic, thyme, oregano and the potatoes, stir until well blended. Add the bay …
From dearcrissy.com
From dearcrissy.com
TURKEY VEGETABLE SOUP RECIPE - PRIMAVERA KITCHEN
Web Jan 18, 2023 Then, add butternut squash and mix well. Add passata, chicken broth, Italian seasoning, salt and black pepper. Bring it to a boil then simmer partially covered for 10-15 minutes. Add cooked turkey or …
From primaverakitchen.com
From primaverakitchen.com
MOM'S TURKEY SOUP RECIPE - SIMPLY RECIPES
Web Oct 6, 2022 Sauté the carrots, onions, and celery: Heat butter or olive oil (or turkey fat rendered from the stock) in a large pot on medium-high heat. Add the carrots, onions, and celery. Cook until the onions are softened, …
From simplyrecipes.com
From simplyrecipes.com
VEGETABLE BROTH - THE KITCHEN MAGPIE
Web Mar 14, 2023 Instructions. Preheat the oven to 450°. In a large bowl add the onions, tomatoes, carrots, green peppers, and turnips and drizzle with olive oil and stir well to …
From thekitchenmagpie.com
From thekitchenmagpie.com
TURKEY VEGETABLE SOUP | CANADIAN TURKEY
Web In a 1.25 gallon (5 L) saucepan combine all seven ingredients. Bring to a boil over high heat. Skim off any foam. Reduce heat, cover and simmer mixture for 1 to 1-1/4 hours, or until …
From canadianturkey.ca
From canadianturkey.ca
GROUND TURKEY AND VEGETABLE SOUP - RECIPE RUNNER
Web 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 …
From reciperunner.com
From reciperunner.com
CREAMY TURKEY & VEGETABLE SOUP RECIPE | EATINGWELL
Web 1 cup thinly sliced carrots. 1 cup thinly sliced celery, plus leaves for garnish. 1 tablespoon minced garlic. 2 teaspoons fresh thyme leaves, plus more for garnish. 3 tablespoons all …
From eatingwell.com
From eatingwell.com
LEFTOVER TURKEY VEGETABLE SOUP - SEASONS AND SUPPERS
Web Oct 12, 2021 Heat oil in a large pot over medium heat. Add the onion, carrot and celery and cook, stirring, until the onion has softened, about 5-6 minutes. Add the canned …
From seasonsandsuppers.ca
From seasonsandsuppers.ca
ROBUST TURKEY VEGETABLE SOUP RECIPE - NATIONAL TURKEY FEDERATION
Web In a large soup kettle, heat oil and sauté onions and celery. Sauté until vegetables are soft. Add turkey, stock, all vegetables, rice and herbs. Simmer 10-12 minutes until …
From eatturkey.org
From eatturkey.org
ROBUST TURKEY VEGETABLE SOUP RECIPE | SPARKRECIPES
Web Directions. 1. In a large soup kettle, heat oil and sauté onions and celery. Sauté until vegetables are soft. Add turkey, stock, all vegetables, rice and herbs. 2. Simmer 10-12 …
From recipes.sparkpeople.com
From recipes.sparkpeople.com
ONE-POT TURKEY VEGETABLE SOUP RECIPE | EATINGWELL
Web Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek and celery; cook, stirring often, until the vegetables have softened, 5 to 8 minutes. Add garlic; cook, …
From eatingwell.com
From eatingwell.com
You'll also love