Turkey Vegetable Soup

This turkey vegetable soup is loaded with diced turkey, carrots, green beans, potatoes and corn, all simmered together in a homemade tomato based broth. An easy and healthy dinner option that's also a great way to use up leftover turkey.

Course Soup

Cuisine American

Prep Time 20

Cook Time 5

Total Time 5 20

Servings

Calories 197kcal

Author Sara Welch

Ingredients

For the broth

1 turkey carcass
1 medium onion peeled and quartered
2 medium carrots peeled and cut into 3 inch pieces
3 stalks celery with leaves, cut into 3 inch pieces
1 tablespoon black peppercorns
4 sprigs fresh parsley
3 sprigs fresh thyme or 1 teaspoon dried thyme leaves
6 cloves garlic
2 bay leaves
2 teaspoons salt

For the soup

2 tablespoons butter
1/2 cup onion diced
3/4 cup carrots peeled, halved lengthwise and sliced
3/4 cup celery thinly sliced
2 teaspoons garlic minced
3 cups diced cooked turkey
15 ounce can diced tomatoes do not drain
8 ounce can tomato sauce
1 1/2 teaspoons Italian seasoning
6 cups turkey broth
1 cup Russet potato peeled and cut into 1/2 inch cubes
1/2 cup frozen corn
1/2 cup green beans diced, fresh or frozen
salt and pepper to taste
2 tablespoons chopped parsley

Instructions

For the broth

Place the broth ingredients in a large pot. Cover with cold water (at least 10 cups).
Bring to a simmer over medium-low heat. Cook for 3-4 hours, skimming the surface occasionally.
Pour the broth through a fine sieve into a container. Reserve 6 cups of broth for the recipe and save the rest for another use.

For the soup

Melt the butter in a large pot over medium heat. Add the onions, carrot and celery and cook for 5-6 minutes or until just vegetables are just softened. Season to taste with salt and pepper.
Add the garlic and cook for 30 seconds.
Add the turkey, diced tomatoes, tomato sauce, Italian seasoning, broth and potato to the pot, along with salt and pepper to taste.
Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.

Notes

This recipe includes directions on how to make homemade turkey broth. If you want to skip this step to save time, or are not using leftover turkey, feel free to use store bought chicken broth or turkey broth instead.
Leftover turkey vegetable soup will stay fresh in the refrigerator for up to 3 days, and can be stored in the freezer for 2 months. Just be aware that if you freeze the soup, the vegetables will be softer when the soup is reheated.

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