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Turkey Vegetable Soup Photo

Turkey Vegetable Soup Recipe

Lisa Grant
Turkey Vegetable Soup can be made with the leftover Thanksgiving turkey and vegetables. Freeze a batch to warm up later!
3 from 58 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 367 kcal

Ingredients
  

  • 1 tablespoon Olive Oil
  • 1 small Onion Peeled and diced
  • 1 large Carrot Peeled and chopped
  • 2 stalks Celery Chopped
  • 6 cups Turkey Stock Chicken can be substituted
  • 1 large Potato Peeled and chopped
  • 1 teaspoon Dried Thyme
  • 2 tablespoons Tomato Paste
  • 3 cups Cooked Leftover Turkey Chopped
  • 10 ounces Frozen Mixed Vegetables 1 package
  • Salt and Pepper To taste

Instructions
 

  • In a large sauce pan, heat the olive oil on medium high heat. Add the onions, carrots and celery.
  • Sauté on medium heat for a few minutes or until vegetables are wilted.
  • Add broth or stock and potatoes to the pot. Bring to a simmer and reduce heat to low.
  • Add thyme, tomato paste and turkey. Cover with lid and simmer for 15 minutes.
  • Add frozen vegetables and cook another 10 minutes or until vegetables are tender.
  • Season with salt and pepper to taste.

Nutrition

Calories: 367kcalCarbohydrates: 26gProtein: 33gFat: 11gSaturated Fat: 2gSodium: 1666mgFiber: 5gSugar: 6g
Keyword Easy Dinners, Simmered, Soups, Thanksgiving, Turkey, Vegetables
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