Next Day Turkey Vegetable Soup
This Turkey Vegetable Soup is the perfect thing to simmer on the stove while you deck the halls on Black Friday. Use the vegetables recommended, or throw in some leftover veggies!
Servings: 8 -10 servings
Calories: 277kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 stalks celery sliced
- 3 carrots sliced into coins or half moons
- 3 large Russet potatoes about 1 ½ pounds, peeled and finely chopped
- 2 garlic cloves minced
- 12 ounces frozen lima beans
- 10 ounces frozen corn
- 10 ounces frozen cut green beans
- 14.5 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 4 cups turkey broth
- 3 cups cubed roasted turkey white and/or dark meat
- 2 bay leaves
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the onions, celery, carrots, and potatoes. Cook, stirring frequently, until somewhat softened, about 10 minutes. Add the garlic and cook until fragrant, about a minute.
- Add the lima beans, corn, diced tomatoes, tomato sauce, broth, turkey, bay leaves, and a little salt and pepper and stir. Bring the soup to a boil, then reduce the heat and simmer for 40-50 minutes, or until the potatoes are tender when pierced with a fork.
- Remove and discard the bay leaves. Taste and add more salt and pepper if desired. Serve hot.
Video
Notes
- If it’s not Thanksgiving, you can use roasted chicken and chicken broth to make this soup.
- For a more decadent version, stir in ⅓ cup cream before serving.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 40g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 583mg | Fiber: 7g | Sugar: 7g
