Turkey Vegetable Soup
Turkey Vegetable Soup is a delicious way to enjoy leftover turkey, perfect for a lighter meal post-Thanksgiving.
Equipment
- large soup pot
- Dutch oven
Ingredients
Vegetables
- 1 tablespoon Olive oil
- 1 Small onion, diced (about 1 cup)
- 1 cup Sliced carrots
- 1 cup Sliced celery
- 3 Garlic cloves, minced
- 1 teaspoon Dried oregano
- ¼ teaspoon Dried thyme
- 2 Bay leaves
- 1 cup Frozen corn or fresh, canned
- 1 cup Frozen peas
Turkey and Broth
- 3 cups Diced or shredded turkey white or dark meat
- 15 ounces Can of diced tomatoes with the juices
- 8 cups Low-sodium turkey broth
Garnish and Seasoning
- 2 tablespoons Fresh minced parsley
- Salt to taste
- Black pepper to taste
Instructions
Cooking Steps
- Heat olive oil in a large soup pot or dutch oven over medium heat. Add diced onion, carrots and celery. Season with a pinch of salt and cook, stirring often, until veggies begin to soften; 3-4 minutes.
- Add minced garlic, oregano, thyme and bay leaves to the pot and cook for a couple of minutes, stirring often.
- Add shredded turkey, tomatoes and turkey broth. Turn heat to medium-high and bring soup to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are tender.
- Add peas and corn and simmer for 5 more minutes.
- Stir in fresh minced parsley and season with salt and pepper to taste. Serve immediately.
Notes
Leftover soup should be cooled and stored in an airtight container in the fridge for up to 4-5 days, or in the freezer for up to 6 months. Thaw fully before reheating.
Nutrition
Serving: 1bowlCalories: 235kcalCarbohydrates: 18gProtein: 23gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 59mgSodium: 1348mgPotassium: 622mgFiber: 4gSugar: 8gVitamin A: 4132IUVitamin C: 23mgCalcium: 79mgIron: 3mg
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