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    You are in: Home / Recipes / Hearty Turkey Vegetable Soup Recipe
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    Hearty Turkey Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    heather in Ont,'s Note:

    With left over turkey from Thanksgiving what better way to use the leftovers. You can use diced tomatoes in place of the can and pretty much whatever vegetables you have or substitute where necessary. For the canned tomatoes I used diced with oil and garlic and only used 1 clove of fresh garlic. You can add more vegetables or turkey to suit your taste. Use at least a 5 quart or larger Dutch oven or pot. I didn't measure the parsley when I added it so it's an approximation. For the stock I used Kittencal's Kittencal's Homemade Deep Rich Turkey Stock/Broth. I made this late at night and the family decided to have a bowl for a bed time snack at 11:15 pm.

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    Units: US | Metric


    1. 1
      Sauté celery, onions, garlic and carrots in oil until tender about 5 minutes on medium low.
    2. 2
      Add squash, potatoes, tomatoes, and zucchini and cook about 3 - 5 minute.
    3. 3
      Add turkey stock. Bring to a boil and simmer for 10 minutes.
    4. 4
      Add turkey meat and corn and simmer for about 15 minutes.
    5. 5
      Add green peas and parsley to taste.

    Ratings & Reviews:


    Nutritional Facts for Hearty Turkey Vegetable Soup

    Serving Size: 1 (146 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 72.8
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 26.8 mg
    Total Carbohydrate 13.0 g
    Dietary Fiber 2.8 g
    Sugars 4.3 g
    Protein 2.1 g

    The following items or measurements are not included:

    turkey stock


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