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Vegetable Turkey Soup Recipe
Vegetable Turkey Soup Recipe photo by Taste of Home

Vegetable Turkey Soup Recipe

Publisher Photo
Low-sodium ingredients don't diminish the full flavor of this brothy soup sent in by Bonnie LeBarron, Forestville, New York. The ground turkey gives the soup a heartiness everyone will welcome on a cold blustery evening.
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES: 4 servings

Ingredients

  • 1 pound lean ground turkey
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 2 to 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 2-1/2 cups reduced-sodium tomato juice
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 cup sliced fresh mushrooms
  • 3/4 cup frozen French-style green beans
  • 1/2 cup sliced carrots
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 bay leaf

Nutritional Facts

1-1/2 cups equals 272 calories, 10 g fat (3 g saturated fat), 94 mg cholesterol, 783 mg sodium, 20 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Directions

  1. In a Dutch oven coated with cooking spray, saute the turkey, celery and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Soup may be frozen for up to 3 months. Yield: 4 servings.
Originally published as Turkey Vegetable Soup in Taste of Home February/March 2005, p19

Nutritional Facts

1-1/2 cups equals 272 calories, 10 g fat (3 g saturated fat), 94 mg cholesterol, 783 mg sodium, 20 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Reviews for Vegetable Turkey Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jan. 5, 2014

Also used V8, but made no other changes. This is good. Really good. And it's good for you too!

MY REVIEW
Reviewed Nov. 26, 2012

This is absolutely delicious! Used one other reviewer's suggestion and substituted V8 for the tomato juice, and I used vegetable broth instead of beef broth.

MY REVIEW
Reviewed Oct. 24, 2012

This has become my favorite soup. I didn't have tomato juice, so I used watered down tomato sauce--it was DELICIOUS! I also used brown sugar instead of regular. Easy and rewarding. Well, what are you waiting for? Try it for yourself!

MY REVIEW
Reviewed Apr. 26, 2012

I have made this recipe a couple of times. I used V8 juice as the base, and it was really good. It was a nice change from just a broth or creamy base. The extra lean ground turkey in it was delicious, and I liked the hunks of veggies. It hits the spot on a cold day!

MY REVIEW
Reviewed Nov. 30, 2010

I just used some leftover Turkey from Thanksgiving Day. I didn't drain the Diced Tomatoes. I like my soups with a little more broth. I used Italian Seasoning, instead of Basil. I added Parmesan Cheese. Next time I make it, I think I'll boil some Pasta and then add the soup to it. Very tasty soup. Quick, tasty and easy. How can you loose?

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