Heart Healthy Turkey Vegetable Soup Recipes

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HEARTY BARLEY TURKEY SOUP



Hearty Barley Turkey Soup image

Just the best turkey soup ever. If you brined your turkey, you will need to add less salt to the soup.

Provided by JR

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 3h50m

Yield 12

Number Of Ingredients 18

5 quarts water, or as needed
1 turkey carcass
1 ½ cups coarsely chopped onion
3 stalks celery
½ cup chopped carrot
10 whole black peppercorns
1 pinch dried thyme, or to taste
1 bay leaf
1 ½ pounds carrots, cut into 1-inch chunks
2 onions, diced
6 stalks celery, cut into 1/2-inch slices
1 cup barley
½ cup chopped mushrooms
2 bay leaves
2 teaspoons salt
1 teaspoon dried marjoram
½ teaspoon ground black pepper
1 pinch dried thyme

Steps:

  • Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
  • Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.

Nutrition Facts : Calories 113.1 calories, Carbohydrate 22.5 g, Cholesterol 2.4 mg, Fat 1.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 471.5 mg, Sugar 5.2 g

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

  • In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.

Provided by Sadie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 7

Number Of Ingredients 17

¾ cup chopped celery
¾ cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1 leek, chopped
1 potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
¼ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed

Steps:

  • In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
  • Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g

QUICK AND HEALTHY TURKEY VEGGIE SOUP



Quick and Healthy Turkey Veggie Soup image

I freeze our leftover turkey at the holidays so we can enjoy meals like this year-round. This soup is especially delicious on a chilly fall or winter day. If you're looking for a dish that's more filling, add some cooked pasta. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings (3 quarts).

Number Of Ingredients 14

2 tablespoons butter
1 medium onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
5 cups reduced-sodium chicken broth
3 medium carrots, julienned
1/4 teaspoon pepper
1 pound zucchini or yellow summer squash, julienned (about 6 cups)
3 medium tomatoes, chopped
1 can (15-1/2 ounces) hominy, rinsed and drained
2-1/2 cups frozen lima beans (about 12 ounces), thawed
2 cups cubed cooked turkey
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Shredded Parmesan cheese

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.

Nutrition Facts : Calories 187 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 614mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

HEARTY TURKEY VEGETABLE SOUP



Hearty Turkey Vegetable Soup image

All your favorite soup veggies can be found in this hearty dish, plus some soft noodles and lots of chunks of roast turkey or chicken.

Provided by Geema

Categories     Stew

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 celery ribs, chopped
2 tablespoons parsley, chopped
3 carrots, peeled and sliced
2 cups chopped cabbage
1 cup sliced mushrooms
1 potato, diced
1 cup green beans
salt and pepper
1/4 teaspoon rosemary
1/2 teaspoon thyme
2 1/2 quarts chicken stock or 2 1/2 quarts turkey stock
1 cup macaroni or 1 cup egg noodles
1 (12 ounce) can butter beans, drained
2 cups left over roasted turkey or 2 cups cooked chicken

Steps:

  • Heat stock pot on medium heat and add the olive oil.
  • Saute onions and garlic until just transparent -- 5 minutes.
  • Add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes.
  • Add potato, green beans, salt, pepper, rosemary and thyme.
  • Pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes.
  • Add macaroni, cover and cook for 15 minutes.
  • Add butter beans, and turkey or chicken, cooking just until heated.
  • Taste for seasoning and serve.

"HEART HEALTHY" TURKEY VEGETABLE SOUP



I'm optimistically calling this this heart healthy. We'll have to see what the "nutritional breakdown-o-meter" says about it. Regardless what it says, I think this is still a lot healthier than anything that comes out of a can. I have hit the fat wall and after a couple of wake up calls about my weight, this is one of my first "healthy" creations that I hope will result in less of me. Oh, this also tastes great and even my 7 year old asked for seconds. I used home made turkey stock, but I'm not going to post a recipe because it's pretty much like everyone elses. My stock had a lot of collagen and gelled nicely when chilled, which I think adds a lot to the quality of the soup. I have no doubts that if you use a good quality, low sodium, fat free store bought chicken stock, you'll have good results. You'll see I took several short cuts but they don't take away from the flavor or the health aspects. The cooking time is an estimate.

Provided by ROV Chef

Categories     One Dish Meal

Time 2h

Yield 1 1/2 gallon, 24 serving(s)

Number Of Ingredients 19

1 gallon reduced-sodium turkey broth
1 cup carrot (chopped)
1 cup celery (chopped)
12 ounces frozen chopped onions
1 teaspoon summer savory
1 tablespoon fresh thyme (chopped)
1 tablespoon garlic (chopped)
1/2 cup white wine
1 1/2 teaspoons kosher salt
1 1/2 teaspoons fresh ground pepper
4 cups frozen mixed vegetables
2 cups frozen peas broccoli cauliflower carrots (I used Mediterranean Vegetable blend)
1/4 cup fresh parsley (chopped)
1/2 ounce fresh basil (Chiffonade)
1 lb turkey thighs (Chicken can be subbed)
1 lb turkey breast (Chicken can be subbed)
1 teaspoon seasoning salt
1/2 teaspoon olive oil
1/4 cup white wine

Steps:

  • In a large stock pot, bring the turkey stock to a boil.
  • Add the carrots, celery, onion, garlic and the 1/2 cup white wine.
  • Add the kosher salt, pepper, thyme and summer savory. Let this simmer over medium heat.
  • Add both frozen mixed vegetables to the pot. Continue to let the soup simmer.
  • Add the chopped parsley.
  • Dice all the turkey (or chicken) meat in to half inch cubes.
  • Toss the meat in a bowl with the seasoning salt and the olive oil.
  • Heat a non stick skillet over high heat.
  • Cook the meat in small batches. We're just looking for a good sear and some color, not it to be completely cooked.
  • As the meat gets browned, dump it in the soup.
  • When all the meat is browned, de-glaze the pan with the 1/4 cup white wine. Scrape all the bits off the pan and pour everything into the pot.
  • Let the soup simmer over a medium low heat until the meat is cooked completely and all the vegetables are tender.
  • Just before service add the basil chiffonade.
  • I like to add a spoonful of fat free sour cream to my bowl. I find it adds a little extra richness and cuts some of the sweetness that comes from the veggies and the herbs.

Nutrition Facts : Calories 68.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 12.3, Sodium 147.1, Carbohydrate 7.2, Fiber 2.1, Sugar 0.4, Protein 5.7

GROUND TURKEY AND VEGETABLE SOUP



Ground Turkey and Vegetable Soup image

Provided by Danae Halliday

Categories     Soup, Stew + Chili

Time 40m

Number Of Ingredients 18

1 1/2 tablespoons olive oil
1 pound lean ground turkey
1/2 of a yellow onion, diced
1/2 teaspoon grated garlic
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
1 bay leaf
1 cup diced carrots
2 cups green beans cut into 1 inch pieces
2 cups chopped Yukon Gold potatoes
14 ounce can diced tomatoes
15 ounce can cannellini beans, rinsed and drained
6 cups low sodium chicken broth
1 parmesan cheese rind (optional)
1/2 cup frozen peas
3 cups baby spinach
Shredded parmesan cheese for serving

Steps:

  • In a large heavy bottomed pot heat the olive oil over medium-high heat. When the oil is hot add in the ground turkey, onion, salt and pepper. Crumble and cook the turkey until it's nearly cooked through.
  • Add in the garlic, tomato paste, Italian seasoning and smoked paprika. Stir until combined. Add in the carrots, green beans, potatoes, diced tomatoes, cannellini beans, bay leaf, Parmesan cheese rind, and chicken broth. Stir everything together and bring the soup to a boil.
  • Once boiling, lower the heat to medium-low and cover with a lid. Let it simmer for about 20 minutes or until the vegetables are tender. Remove the bay leaf and Parmesan cheese rind. Add in the peas and spinach. Cook until the spinach is wilted, about 2-3 minutes. Taste the soup for seasoning and add additional salt and pepper as needed. Serve topped with shredded Parmesan cheese if desired.

Nutrition Facts : Calories 374 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 8 grams fat, Fiber 10 grams fiber, Protein 38 grams protein, SaturatedFat 2 grams saturated fat, Sodium 482 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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