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Turkey, Beans and Vegetable Soup recipe

Turkey, Beans and Vegetable Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Turkey soup

This is a fantastic way of using up a leftover turkey carcass. This recipe will also work with chicken.

22 people made this

IngredientsServes: 8

  • 1 turkey carcass
  • 2 carrots, chopped
  • 2 sticks celery, cut into 5cm pieces
  • 1 onions, chopped
  • 4 cloves garlic, finely chopped
  • 4 sprigs fresh parsley
  • 12 black peppercorns
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon chicken stock granules
  • 2 litres water
  • water to cover
  • 1 turnip, peeled and cubed
  • 2 parsnips, peeled and sliced
  • 3 carrots, chopped
  • 65g frozen green beans
  • 75g frozen green peas
  • 1 (410g) tin kidney beans, drained and rinsed
  • 4 tablespoons chopped fresh parsley

MethodPrep:1hr30min ›Cook:1hr20min ›Extra time:8hr chilling › Ready in:10hr50min

  1. Place turkey carcass in a large pot over high heat. Add the carrots, celery, onion, garlic, parsley sprigs, peppercorns, bay leaves, thyme, chicken stock granules, water and enough water to cover all. Bring to the boil, uncovered, then reduce heat to medium low and let simmer for 1 1/2 hours.
  2. Remove the turkey carcass and allow it to cool. Remove any meat from the carcass, cut into bite-sized pieces and set aside. Strain the stock through a sieve OR a colander covered with cheese cloth into another large pot. Discard the unstrained ingredients. Place the turkey meat into the pot, cover and refrigerate overnight.
  3. The next day, use a slotted spoon to remove the fat that has solidified on top of the stock. Return the stock to a large pot over high heat, add the turnip, parsnips and carrots and bring to the boil. Reduce heat to low, cover and simmer for one hour or until vegetables are tender.
  4. Add the green beans, peas and beans and allow to heat through, about 15 minutes. Finally add the chopped parsley and season with salt and pepper to taste.

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Reviews & ratingsAverage global rating:(24)

Reviews in English (22)

by CASTLEBAILEY

Great recipe, but I changed it a little since I had seasoned my turkey heavily to cook it - with rosemary, sage, and thyme. I did not cook ingredients 2-9 with my carcass, just cooked the carcass in water with bouillon cubes, and then pulled out the bones, cooled it, and removed the fat. Then I added ingredients 13-19, and onion, celery, mushrooms, and garlic. I served it with sour dough bread - WOW!-01 Dec 2003

by ACPHIFER

I made this soup on Dec. 26 with the leftover turkey from a big family Christmas dinner. My grandmother always makes turkey soup the day after Christmas, and I wanted to learn to do the same. This makes a nice, tasty soup - though I did make a few minor changes. I substituted 2 yams for the parsnips and wide egg noodles for the beans. This will become a regular "after-the-holiday" meal.-28 Dec 2005

by BIGGITY

This was the best poultry soup I've ever made. Even the neighbors were raving about it, as all my leftovers went to them. Followed the recipe almost to the T, except for a few more dashes of spices here and there.-12 Nov 2002


Recipe Summary

  • 1 ½ pounds ground turkey
  • 2 onions, chopped
  • ½ tablespoon minced garlic
  • 5 cups chicken broth
  • 3 large red potatoes, chopped
  • 8 carrots, sliced
  • 1 (15.5 ounce) can corn, drained
  • 6 stalks celery, sliced
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 ½ teaspoons dried basil
  • 2 bay leaves
  • salt and ground black pepper to taste

Combine turkey and onions in a large stockpot over medium-high heat cook until turkey is no longer pink and onions are translucent, about 6 minutes. Drain and discard fat. Add garlic cook, stirring occasionally, until fragrant, about 2 minutes.

Pour chicken broth into the stockpot with the turkey and bring to a boil. Add potatoes, carrots, corn, celery, peas, green beans, tomato paste, Worcestershire sauce, soy sauce, basil, bay leaves, salt, and pepper. Return to a boil, cover, and reduce heat to low. Simmer until vegetables are soft, about 30 minutes.


Ground Turkey Vegetable Soup

Seriously, this ground turkey soup recipe is so simple to prepare, and the flavor just can’t be beaten.

Ground Turkey Vegetable Soup Recipe

I really love utilizing ground turkey in recipes. In fact, my ground turkey stuffed peppers are currently the most popular recipe on my blog—for good reason. Be sure you don’t miss it!

I think that people may shy away from using ground turkey in their favorite recipes, but, I find that it’s a tasty replacement for ground beef.

In fact, I strongly prefer ground turkey in my vegetable soup and my family agrees that this recipe is a winner, hands down.

I also love this ground turkey vegetable soup because it’s not fussy. It’s similar to the veggie soup that my grandma used to make when I was a kid!

This is actually a cornerstone dinner recipe in my home and one that I come back to over and over throughout the year.

I adore hearty soup recipes when the weather begins to cool down in the fall. There’s just something so comforting about a big bowl of vegetable soup. Honestly, I could eat this soup every day, and I do thoroughly enjoy my leftovers for days after I make this soup.

I’m often asked by my readers if my soups freeze well. While I haven’t frozen this soup, I think it would do great in the freezer. I’m going to give that a whirl very soon and I’ll report back with my results! :)

I hope you enjoy my ground turkey soup recipe. Please leave me a comment letting me know what you thought about if you decide to make it. Your feedback is very important to me! ❤️


Turkey Vegetable Soup

I like this soup because it’s pretty hearty with all of the veggies packed into it. The ground turkey adds the protein element to the soup. And kidney beans add to the bulk of it too.

Chili powder and cumin give the soup nice flavor.

If you are following the Weight Watchers plan, this soup counts as ZERO Freestyle SmartPoints and then you can count the cheese as extra points if you decide to sprinkle it on top. I suggest you go for it and add the cheese on top!

This is a great, healthy soup to eat as comfort food on a chilly day. It’s also nice to eat for lunch since it’s quite filling too.

Here are a few more turkey soup recipes you might enjoy:


Smoked Turkey Vegetable Soup

Tasty and tender Applewood Smoked Turkey makes even a simple dish feel slow cooked and hearty. This is one you’ll want to make again and again.

Ingredients

  • 1 C colored spiral pasta, cooked
  • 1/2 C red bell pepper, chopped
  • 3 Tbsp olive oil
  • 1 tsp garlic, minced
  • 1/2 C sweet onion, chopped
  • 1/2 C celery, chopped
  • 1/2 tsp fresh oregano, chopped
  • 4 C chicken broth
  • 1 1/2 C Nueske's Smoked Turkey, diced 1/4 inch
  • 1 C carrots, sliced
  • 1 1/2 C frozen green beans
  • 1/2 C Romano cheese, grated

Directions

Cook pasta as directed on package. Drain and set aside. In large saucepan, saute pepper, garlic, onion and celery in olive oil. Add oregano, chicken broth, turkey and carrots. Heat over medium heat until carrots are tender crisp. Add green beans. Continue to heat for 5 more minutes. Top each bowl of soup with a portion of pasta and a good sprinkle of Romano cheese.


Turkey and White Bean Soup

Enter BUSH’S® Beans! In this soup we’re using two cans of beans, one as a main ingredient and the other as a special addition to puree and help thicken! It’s a super easy way to make your soups creamier while also adding some extra protein and fiber.

Want to use up even more holiday leftovers? You could put some leftover mashed potatoes in the bottom of your bowl before serving! And use the turkey bones to make your own broth!

Here’s the lineup of soup ingredients:

  • BUSH’S® Beans – You can use either of their white beans. I used a mix of Cannellini and Great Northern Beans.
  • Leftover turkey – You could also use leftover cooked chicken.
  • Corn – Canned or frozen work well
  • Green chiles – I use mild but you can grab medium or hot if you like a little kick!
  • Bell pepper – Any color but green should work great.
  • Onion & Garlic
  • Broth – Chicken broth or vegetable broth.
  • Spices – Cumin and chili powder bring the flavor of this soup to life!

Yes, you need to soak your dried beans

There is some prep to the soup. Because I’m using dried beans, I still chose to soak them overnight in a big bowl of cold water. As they slowly expand, you can tell by the skins that start to wrinkle ever so slightly.

Then once that is complete, it’s really dump it all in the pot and go. Fresh herbs, thyme and aromatics including onions, carrots and garlic. A few bay leaves and of course a smoked turkey leg. I opted to take the skin off of the turkey leg for less fat.

You could also use your leftover Thanksgiving or Holiday turkey for this soup and it would be lovely!


  • 2 tablespoons olive oil
  • 1 sweet onion (chopped)
  • 1 stalk celery (chopped)
  • 2 carrots (chopped)
  • 1 leek (chopped)
  • 1 turnip (peeled and chopped into bite-sized chunks)
  • 1 sweet potato (cut into bite-sized chunks)
  • 1 bay leaf
  • 2 thyme branches
  • 1-quart vegetable stock
  • 2 cups water
  • 1 cup millet
  • Sea salt to taste
  • Freshly ground pepper to taste
  • Garnish: chopped Italian parsley
  • Optional: extra virgin olive oil for serving

Warm the olive oil over medium heat in a soup pot. Add the chopped onion, celery, carrots, and leek, and cook 5 minutes, until the onion is translucent.

Add the turnip, sweet potato, bay leaf, thyme, stock and water, and two pinches of sea salt. Bring to a boil, cover, reduce heat, and cook 15 minutes.

While the soup is cooking, heat a small skillet over medium heat. Add the millet to the pan and toast for 5 minutes, stirring frequently, until the millet is golden and gives off a nutty fragrance.

Add the millet to the soup and cook an additional 20 minutes, until the millet and vegetables are tender. Remove and discard the bay leaf and thyme branches. Adjust the seasoning to taste and serve, garnished with chopped parsley and a drizzle of olive oil.


A nice pot of low calorie Turkey Vegetable Soup is a hearty way to keep the calories down. The soup is a budget friendly choice too

While I’ve made the recipe with ground turkey, you could do it with chopped leftover cooked turkey breast, as well. Just skip the saute step. The broth of this turkey vegetable soup is richly flavored with the addition of crushed tomato.

Spicy or Not

Now if you are not a hot and spicy lover, don’t worry. The hot sauce in this recipe adds a subtle kick it is not particularly hot at all. I just accented the flavor of the soup with it, since more can be splashed in at serving time. Skip it entirely if you prefer.

Try serving this soup with Cajun Chicken Open Faced Sandwich Appetizers or a Chicken Pasta Salad.


Recipe Variations

  • Add chopped kale, red bell pepper, or hot green chilies for different flavor profiles
  • Sub smoked chicken or ham for turkey
  • Sub cauliflower, celery root, turnips, rutabagas, or parsnips for the carrots or celery
  • Sub demi-glace in place of bouillon

TIP: Use organic canned beans if you’re in a pinch for time, reducing cooking time as well. However, we think you’ll prefer the taste and creamy texture of dried beans.


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