Simple Ground Turkey And Vegetable Soup Recipes

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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



Turkey Vegetable Soup image

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.

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

VEGETABLE TURKEY SOUP

Low-sodium ingredients don't diminish the full flavor of this brothy soup sent in by Bonnie LeBarron, Forestville, New York. The ground turkey gives the soup a heartiness everyone will welcome on a cold blustery evening.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 4 servings.

Number Of Ingredients 17



Vegetable Turkey Soup image

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.

Nutrition Facts : Calories 272 calories, Fat 10g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 783mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

1 pound lean ground turkey
1 cup chopped celery
1/2 cup chopped onion
2 to 3 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2-1/2 cups reduced-sodium tomato juice
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup sliced fresh mushrooms
3/4 cup frozen French-style green beans
1/2 cup sliced carrots
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf

GROUND TURKEY AND VEGGIE SOUP

Make and share this Ground Turkey and Veggie Soup recipe from Food.com.

Provided by Tebo3759

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9



Ground Turkey and Veggie Soup image

Steps:

  • Brown turkey in Dutch oven until cooked through.
  • Add all other ingredients.
  • Heat until warmed through, about 15 minutes.

1 lb ground chicken or 1 lb hamburger
1 onion, chopped
1 green pepper, chopped
1 (14 1/2 ounce) can green beans
1 (16 ounce) can potatoes or 1 (16 ounce) can cubed cooked potatoes
1 (14 1/2 ounce) can stewed tomatoes
1 (10 3/4 ounce) can tomato soup
salt
pepper

GROUND TURKEY & VEGETABLE SOUP

Had some ground turkey I need to use. This is the result. Some may say this is more like a stew. Very good & warming on a cold day

Provided by Katha

Categories     Poultry

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16



Ground Turkey & Vegetable Soup image

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.

1 lb ground turkey
1 medium onion
3 cups tomato juice
3 cups beef broth
3 -4 medium red potatoes, cubed
2 carrots, chopped small
2 stalks celery, chopped small
1 (14 ounce) can pinto beans (your choice) or 1 (14 ounce) can red beans (your choice)
1 (14 1/2 ounce) can diced tomatoes
1/4-1/2 teaspoon garlic powder
1/4-1/2 teaspoon dried oregano
1/4-1/2 teaspoon dried basil
1 dash Old Bay Seasoning
2 bay leaves
1 tablespoon Worcestershire sauce
grated cheese (your choice, I used Romano)

SKINNY TURKEY-VEGETABLE SOUP

The blend of flavors and colors in this hearty soup will bring everyone at the table back for more. -Charlotte Welch, Utica, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19



Skinny Turkey-Vegetable Soup image

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

2 medium onions, chopped
2 medium carrots, halved and thinly sliced
2 celery ribs, chopped
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
3 garlic cloves, minced
4 cups water
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/2 cup frozen peas
1 bay leaf
4 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce, optional
1/2 cup uncooked whole wheat orzo pasta
2 cups cubed cooked turkey breast
1 tablespoon minced fresh cilantro

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