Turkey Vegetable Soup
Turkey Vegetable Soup is a great way to use up leftover turkey and enjoy something lighter the day after your big Thanksgiving Meal.
Servings: 6 people
Ingredients
- 1 tablespoon Olive oil
- 1 Small onion diced (about 1 cup)
- 1 cup Sliced carrots
- 1 cup Sliced celery
- 3 Garlic cloves minced
- 1 teaspoon Dried oregano
- ¼ teaspoon Dried thyme
- 2 Bay leaves
- 3 cups Diced or shredded turkey white or dark meat
- 15 ounce Can of diced tomatoes with the juices
- 8 cups Low-sodium turkey broth
- 1 cup Frozen corn or fresh, canned
- 1 cup Frozen peas
- 2 tablespoons Fresh minced parsley
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large soup pot or dutch oven over medium heat. Add diced onion, carrots and celery. Season with a pinch of salt and cook, stirring often, until veggies begin to soften; 3-4 minutes.
- Add minced garlic, oregano, thyme and bay leaves to the pot and cook for a couple of minutes, stirring often.
- Add shredded turkey, tomatoes and turkey broth. Turn heat to medium-high and bring soup to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are tender. Add peas and corn and simmer for 5 more minutes.
- Stir in fresh minced parsley and season with salt and pepper to taste. Serve immediately.
Notes
Leftover soup should be cooled and stored in an airtight container in the fridge for up to 4-5 days, or in the freezer for up to 6 months. Thaw fully before reheating.
Nutrition
Calories: 235kcal | Carbohydrates: 18g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 1348mg | Potassium: 622mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4132IU | Vitamin C: 23mg | Calcium: 79mg | Iron: 3mg
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