Turkey Bacon Vegetable Soup Recipes

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TURKEY VEGETABLE SOUP



Turkey Vegetable Soup image

This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 10

6 cups turkey or chicken broth
3 medium potatoes, peeled and chopped
2 carrots, chopped
2 celery ribs, chopped
2 medium onions, chopped
2 cans (15 ounces each) cream-style corn
2 cans (8-1/2 ounces each) lima beans, drained
1 to 2 cups chopped cooked turkey
1/2 to 1 teaspoon chili powder
Salt and pepper to taste

Steps:

  • In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.

Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

TURKEY CLUB SOUP



Turkey Club Soup image

All of the classic club sandwich ingredients -- bacon, turkey, tomato and cheese -- come together in this satisfying soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 7

Number Of Ingredients 15

3 cups cubed (1-inch) French bread
1/4 cup butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon finely chopped garlic
6 slices bacon, chopped
1 large onion, chopped (1 cup)
1 medium carrot, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
8 oz prepared cheese product, cut into cubes (from 1-lb loaf)
1 lb smoked turkey breast, coarsely chopped (3 cups)
1 medium tomato, chopped (1/2 cup)
2 cups fresh baby spinach leaves
1/4 teaspoon salt
Chopped avocado, if desired

Steps:

  • Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.
  • Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.
  • Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.
  • Serve soup topped with croutons, bacon and chopped avocado.

Nutrition Facts : Calories 380, Carbohydrate 16 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 1/2 g

TURKEY BACON VEGETABLE SOUP



Turkey Bacon Vegetable Soup image

After really REALLY trying to like it, I still HATE turkey bacon, cooked as bacon, but it is really GOOD in this soup -- tastes more like ham! This recipe is a quick throw together soup on a cold winter's day, to use up a package of turkey bacon. Served with Parmesan Sour Cream Cornbread --

Provided by KerfuffleUponWincle

Categories     Lunch/Snacks

Time 33m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 medium onion (chopped)
8 ounces turkey bacon (cut into bite-size pieces)
1 (14 ounce) can beef broth
2 medium russet potatoes (peeled and cubed)
2 bay leaves
1 teaspoon dried celery flakes
1/8 teaspoon ground thyme
1/8 teaspoon red pepper flakes
2 tablespoons Worcestershire sauce
1 (14 1/2 ounce) can green beans (drained)
1 (14 1/2 ounce) can diced tomatoes (do not drain)

Steps:

  • Melt butter in a saucepan and saute chopped onion and chopped turkey bacon until onion is translucent, and bacon is sorta frizzled ~ about 4 minutes.
  • Add beef broth, cubed potatoes, bay leaves, celery flakes, thyme, red pepper flakes, and Worcestershire sauce ~ bring up to heat, then simmer for 10-12 minutes until potatoes are tender, but still firm.
  • Add drained green beans, and diced tomatoes with juice ~ simmer for about 5 minutes more, until heated thoroughly.
  • Serve with Parmesan Sour Cream Cornbread, and sliced jalapenos.

TURKEY BACON, CANNELINI BEAN AND VEGETABLE SOUP



Turkey Bacon, Cannelini Bean and Vegetable Soup image

After Hurricane Irene hit Massachusettes last fall, I was without power for 4 days. When the power was restored, I decided to make one of my favorite comfort dishes- Bacon, Bean and Vegetable Soup. This is a quick fix, no fuss recipe for whatever ails you. The beans are creamy, the broth is flavorful, the bacon is smokey and the...

Provided by Linda Dalton

Categories     Bean Soups

Number Of Ingredients 16

8 slice turkey bacon cooked and chopped, 1 inch pieces
1 1/2 c chopped onion
1 large carrot diced
2 small celery stalks diced
5 clove garlic minced
2 Tbsp canola oil plus any leftover bacon fat
1/2 tsp salt
1/2 tsp lemon pepper
3 dried bay leaves
2 can(s) 14.5 oz each low sodium, fat free chicken broth
2 can(s) 15.5 oz each cannelini beans rinsed and drained
2 Tbsp hot sauce
3 oz baby spinach chiffonade
GARNISH
shredded parmesan cheese
croutons

Steps:

  • 1. Cook bacon and set aside. In large pot, add oil and any remaining bacon fat and warm over medium/low heat. Add carrots, celery and onion and stir. Cook about five minutes. Add garlic, salt and lemon pepper. Cover pot and sweat vegetables another 5 minutes. Add cooked turkey bacon.
  • 2. Cook another minute or two and add bay leaves, broth and beans. Cook 20 minutes covered. Add spinach and hot sauce and cook until spinach is wilted, about 2 minutes. Taste and re-season if necessary.
  • 3. Garnish with cheese and (homemade) croutons.

HEARTY VEGETABLE LENTIL SOUP



Hearty Vegetable Lentil Soup image

My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

6 bacon strips, chopped
1 pound red potatoes (about 3 medium), chopped
2 medium carrots, chopped
1 medium onion, chopped
6 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups dried lentils, rinsed
4 cups chicken stock

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges

PUMPKIN TURKEY SOUP



Pumpkin Turkey Soup image

This is the perfect soup for a chilly evening or a fall afternoon. I have been asked for this recipe over and over again, it's always a crowd pleaser! It's a little spicy, but the sour cream and cheddar balance out the flavors perfectly.

Provided by SunnyDaysNora

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

Time 1h

Yield 6

Number Of Ingredients 21

2 tablespoons olive oil
1 cup chopped onion
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
½ cup diced jalapeno peppers
2 cloves garlic, minced
1 pound ground turkey
4 cups chicken broth
2 cups pumpkin puree
2 cups shredded Cheddar cheese, divided
1 (8 ounce) can tomato sauce
1 large tomato, diced
1 ½ tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons red pepper flakes
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ cup sour cream

Steps:

  • Heat olive oil in a large saucepan over medium heat. Saute onion, bell peppers, jalapeno peppers, and garlic until tender, about 10 minutes. Stir in turkey and cook until no longer pink, about 5 minutes.
  • Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, pepper, and cumin.
  • Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining Cheddar cheese and sour cream.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 20.6 g, Cholesterol 107.8 mg, Fat 28 g, Fiber 4.5 g, Protein 29 g, SaturatedFat 12.7 g, Sodium 1672.8 mg, Sugar 8.6 g

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