Tomato Turkey Soup Recipe

5 2 2
Tomato Turkey Soup Recipe
Tomato Turkey Soup Recipe photo by Taste of Home
Publisher Photo

Tomato Turkey Soup Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-3/4 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-3/4 hours

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

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.
Originally published as Tomato Turkey Soup in Country Woman November/December 2000, p37

Nutritional Facts

1 cup: 85 calories, 2g fat (0 saturated fat), 14mg cholesterol, 714mg sodium, 11g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 meat.

  • 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
  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.
Originally published as Tomato Turkey Soup in Country Woman November/December 2000, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTomato Turkey Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Tinacrnr User ID: 7031430 238455
Reviewed Nov. 30, 2015

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

MY REVIEW
trsgirl User ID: 5633463 33447
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