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Turkey Vegetable Soup

Recipes » Soups, Stews and Chili » Meat and Poultry

A delicious and light snack, appetizer, or meal

Cuisine: AmericanMain Ingredient: Turkey

(3, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

Ready in 45 minutes
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Original recipe makes 4

2 poundTURKEY WINGS

5 CupsWater

2 onions; quartered

1 Carrot,carrot; cut in chunks

bay leaf

5 BlackPeppercorns

2 Cubeslow-sodium chicken bouillon; or TURKEY BROTH

1 Earcorn; cut into 1/2-inch slices

1 carrot; peeled and cut into 1/2-inch slices

1 Stalkcelery; cut into 1/2-inch slices

1 Mediumzucchini; cut into 1/2 to 3/4-inch slices

4 Mediumtomatoes; peeled and cut into quarters

1 Cupsugar-snap peas or green beans

1 Mediumleek; well rinsed and thinly sliced

1/2 Cuplima beans

1 Cupbroccoli flowerettes

3 Tablespoonspearl barley

3 Tablespoonsfresh parsley; chopped; or 1 tablespoon dry

1.5 tspfresh oregano; chopped; or 1/2 teaspoon dry

1 Clovegarlic; mashed with 1/4 teaspoon salt

3/4 TeaspoonBlack Pepper; freshly ground

Turkey Vegetable Soup Preparation

1. In a 5-quart saucepan combine first seven ingredients. Bring to a boil over high heat. Skim off any foam. Reduce heat, cover and simmer mixture for 1 to 1-1/4 hours, or until turkey is tender.

2. Remove turkey from cooking liquid and allow to cool. Remove poultry from bones, discard skin and bones. Cube poultry, cover and chill.

3. Strain broth. Discard seasoning, vegetables and spices. Skim off any remaining fat. Return broth to saucepan.

4. Add remaining vegetables, barley and seasonings. Over high heat, bring mixture to a boil. Cover and immediately reduce heat to a simmer. Cook 20 minutes or until all vegetables are tender.

5. Add reserved turkey and gently cook 5 to 10 minutes. Adjust seasoning to taste.