Description
Easy Turkey Vegetable Soup is the ultimate comfort dish that transforms leftover turkey into a nourishing meal. This light yet hearty soup brims with fresh vegetables, offering both flavor and nutrition in every bite. It’s perfect for cozy dinners or quick lunches, making it suitable for any occasion. The combination of savory herbs and spices creates a rich broth that elevates the dish while providing warmth on chilly days. In just 45 minutes, you can whip up this satisfying soup, ensuring no leftovers go to waste. Enjoy the versatility of this recipe by customizing it with your favorite veggies or grains, making it a go-to choice for healthy eating.
Ingredients
- 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
- 3 cups diced or shredded turkey (white or dark meat)
- 15 ounce can diced tomatoes with juices
- 8 cups low-sodium turkey broth
- 1 cup frozen corn (or fresh, canned)
- 1 cup frozen peas
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a large soup pot, heat olive oil over medium heat. Sauté diced onion, carrots, and celery with a pinch of salt until softened (about 3-4 minutes).
- Add minced garlic, oregano, thyme, and bay leaves; cook for another 2 minutes.
- Stir in diced turkey, diced tomatoes with juices, and turkey broth. Bring to a boil; then reduce heat to low and simmer for 15-20 minutes until vegetables are tender.
- Add frozen corn and peas; simmer for an additional 5 minutes.
- Remove from heat and stir in chopped parsley. Season to taste with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 235
- Sugar: 6g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 50mg
Keywords: Feel free to customize the vegetable selection based on what you have on hand. This soup freezes well; consider making a double batch for quick meals later.