Turkey Vegetable Soup

Turkey Vegetable Soup

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

A delicious and light snack, appetizer, or meal


5 Cups Water
2 onions; quartered
1 Carrot, carrot; cut in chunks
bay leaf
5 Black Peppercorns
2 Cubes low-sodium chicken bouillon; or TURKEY BROTH
1 Ear corn; cut into 1/2-inch slices
1 carrot; peeled and cut into 1/2-inch slices
1 Stalk celery; cut into 1/2-inch slices
1 Medium zucchini; cut into 1/2 to 3/4-inch slices
4 Medium tomatoes; peeled and cut into quarters
1 Cup sugar-snap peas or green beans
1 Medium leek; well rinsed and thinly sliced
1/2 Cup lima beans
1 Cup broccoli flowerettes
3 Tablespoons pearl barley
3 Tablespoons fresh parsley; chopped; or 1 tablespoon dry
1.5 tsp fresh oregano; chopped; or 1/2 teaspoon dry
1 Clove garlic; mashed with 1/4 teaspoon salt
3/4 Teaspoon Black Pepper; freshly ground

Original recipe makes 4



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.


Republished with permission, National Turkey Federation

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Calories Per Serving: 735 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Republished with permission, National Turkey Federation [I posted this recipe.]
tyson 10y ago

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