Back to Tomato Turkey Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Tomato Turkey Soup Recipe

Tomato Turkey Soup Recipe

During winter, we often have this hearty soup along with a salad at our senior citizen's center. It's always well received.—Judy Lloyd, Alta Vista, Kansas
TOTAL TIME: Prep: 10 min. Cook: 1-3/4 hours YIELD:14 servings

Ingredients

  • 6 cups chicken or turkey broth
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1/3 cup quick-cooking barley
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked turkey
  • 1-1/2 cups sliced carrots
  • 1-1/2 cups sliced celery
  • 1 medium onion, chopped
  • 1 cup chopped green pepper
  • 1 package (10 ounces) frozen chopped okra

Directions

  • 1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender. Yield: 14 servings.

Nutritional Facts

One serving(1 cup) equals 85 calories, 714 mg sodium, 14 mg cholesterol, 11 gm carbohydrate, 5 gm protein, 2 gm fat, 3 gm fiber. Diabetic exchanges: 1 vegetable, 1/2 starch, 1/2 meat.

Reviews for Tomato Turkey Soup

Sort By :
MY REVIEW
Reviewed Nov. 30, 2015

"I have been making this soup for years, still my favorite way to use leftover turkey."

MY REVIEW
Reviewed Nov. 26, 2010

"This is, by far, the best way to use left over turkey. My husband buys an extra large turkey to be sure there is some left so I can make this soup. I leave out the barley and the okra because I don't have it on hand. WONDERFUL!"

Loading Image