Chunky Turkey Vegetable Soup Recipes

CHUNKY TURKEY-VEGETABLE SOUP

Steps:

• In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
• Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
• Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.

CHUNKY TURKEY SOUP

Steps:

• Place the turkey carcass in a stockpot; add the water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours., Discard the carcass. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.), Place the soup ingredients in a stockpot; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.

TURKEY AND VEGETABLE SOUP

Steps:

• Place whole turkey in a large stockpot. Add 1/2 of the onions, carrots, and celery. Add bay leaves, salt and pepper. Cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.
• Remove stock from heat and strain through a fine mesh sieve, saving the liquid (about 2 quarts) and turkey meat, discarding the vegetables.
• Saute remaining onions, carrots, and celery until wilted, about 4 minutes. Add to strained stock. Add the remaining vegetables, and garlic to the stock. Season with salt and pepper. Simmer for 10 minutes. Remove the meat from the turkey carcass and dice. Add the meat, herbs, and cooked macaroni to stock. Heat through.
• Ladle the soup into each serving bowl and serve with the crusty bread.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

CHUNKY TURKEY SOUP, MEDITERRANEAN STYLE

Steps:

• In a large stockpot, heat the oil over moderate heat.
• Add the onion, green pepper, and garlic and sauté, stirring occasionally for 5 minutes.
• Stir in tomatoes, chicken broth, water, carrots, rice, and basil. Heat to boiling, then reduce heat; cover and simmer for 15 minutes.
• Add the green beans, black olives, turkey and salt and pepper. Cook uncovered for about 5 minutes or so until soup is heated through.
• Serve with garlic sticks or crusty bread.

GROUND TURKEY AND RED POTATO VEGGIE SOUP

Steps:

• Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
• Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
• Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.

CHUNKY TURKEY VEGETABLE SOUP

Steps:

• In a large saucepan, combine the broth, lima beans, potato, carrot, celery and onion. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add turkey and pasta; cook until heated through. Stir in parsley.

TURKEY VEGETABLE SOUP

Steps:

• Place all of the above ingredients except the flour and the milk into a large pot. Add enough water to cover everything by 1 inch.
• Bring to a good boil and boil for 5 minutes.
• Turn the heat down, cover and simmer for 30 minutes.
• The vegetable need to be completely tender.
• Mix the flour and milk together and then add it to the soup slowly while stiring the soup.
• Return the soup to a simmer and simmer 10 minutes.
• On this last simmer you need to stir the soup every 2 to 3 minutes to avoid sticking and scorching.