Turkey Vegetable Soup
Cozy up with a comforting bowl of Turkey Vegetable Soup—an easy, wholesome recipe that transforms leftover turkey into a hearty, nutrient-packed meal. This one-pot wonder combines tender shredded turkey, vibrant vegetables like carrots, celery, green beans, and corn, and a flavorful broth infused with aromatic herbs like thyme and oregano. A diced russet potato adds a creamy texture, while a hint of garlic and a pop of diced tomatoes bring depth and richness to every spoonful. Ready in just under an hour, this simple soup is perfect for meal prep or a quick family dinner. Garnish with fresh parsley for a bright finish, and serve it piping hot for the ultimate cold-weather comfort food. Perfect for using leftovers and freezer-friendly, this Turkey Vegetable Soup is a must-try for a healthy and hearty meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 medium, peeled and sliced carrots
- 3 medium, sliced celery stalks
- 3 minced garlic cloves
- 3 cups cooked turkey, shredded
- 1 large, peeled and diced Russet potato
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 1 cup frozen corn
- 1 15-ounce can, with juice canned diced tomatoes
- 8 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoons, or to taste black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, sliced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add minced garlic and cook for 1 minute, stirring to prevent burning.
Stir in the shredded turkey, diced potato, green beans, frozen corn, and canned diced tomatoes with their juice.
Pour in the chicken stock and add the dried thyme, dried oregano, bay leaf, salt, and black pepper.
Bring the soup to a boil over high heat, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the vegetables are tender.
Remove and discard the bay leaf before serving.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot and garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5299 mg | 230% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 59.3 g | ||
| Protein | 339.6 g | 679% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 946 mg | 73% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 7939 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
