Vegetable Turkey Soup Recipe

5 8 8
Vegetable Turkey Soup Recipe
Vegetable Turkey Soup Recipe photo by Taste of Home
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Vegetable Turkey Soup Recipe

Read Reviews
5 8 8
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour

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

Directions

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.
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: 272 calories, 10g fat (3g saturated fat), 94mg cholesterol, 783mg sodium, 20g carbohydrate (0 sugars, 5g fiber), 25g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

  • 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
  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

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Reviews forVegetable Turkey Soup

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MY REVIEW
semoore User ID: 2098741 244232
Reviewed Feb. 21, 2016

"healthy and fantastic!"

MY REVIEW
Ayden2002 User ID: 8548848 233574
Reviewed Sep. 27, 2015

"Love this recipe. Was so simple. Had to change some things around. Used tomato soup ( out of tomato sauce),Didn't use mushrooms. Didn't sound good. Used frozen peas and carrots. Added little salt. Will make this again. Like the idea I could substitute items easily."

MY REVIEW
Fleegs User ID: 6507201 143886
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
CBnVA User ID: 5780187 95589
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
Charlene_Ruiz User ID: 6936529 60476
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
kgburgess User ID: 2727982 149725
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
[email protected] User ID: 1642258 66073
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?"

MY REVIEW
monkeybug User ID: 1008824 60473
Reviewed Dec. 31, 2007

"I've made this soup twice now, and both times it got rave reviews! Even my kids love it, and I love how easy it goes together."

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