You are here: Home » Recipes » Turkey Vegetable Soup Turkey Vegetable Soup Recipe by National Turkey Federation Yield 4 servings This hearty vegetable soup combines all of your favorite veggies in a savory turkey broth. The National Turkey Federation PrintEmail Ingredients Turkey Broth:2 1/2 pounds turkey wings5 cups cold water2 -- onions, quartered1 -- carrot, cut in chunks1 -- bay leaf5 -- black peppercorns2 -- cubes low-sodium chicken bouillon or turkey brothTurkey Soup:1 -- ear corn, cut into 1/2-inch slices1 -- stalk celery, cut into 1/2-inch slices1 -- medium zucchini, cut into 1/2- to 3/4-inch slices4 -- medium tomatoes, peeled and cut into quarters1 cup sugar-snap peas or green beans1 -- medium leek, well rinsed and thinly sliced1/2 cup Lima beans3 tablespoons pearl barley3 tablespoons fresh parsley, chopped; or 1 tablespoon dry1 1/2 teaspoons fresh oregano, chopped; or 1/2 teaspoon dry1 -- clove garlic, mashed with 1/4 teaspoon salt3/4 teaspoon freshly ground black pepper1 cup broccoli flowerettes1/2 cup fresh or frozen peas Instructions Turkey Broth: In a 5-quart saucepan combine all 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. Remove turkey from cooking liquid and allow to cool. Remove poultry from bones, discard skin and bones. Cube poultry; cover and refrigerate. Strain broth. Discard seasoning, vegetables and spices. Skim off any remaining fat. Return broth to saucepan. Turkey Soup: Add first eight vegetables, barley and seasonings to broth. 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. Add reserved turkey, broccoli and peas; gently cook 5 to 10 minutes. Adjust seasoning to taste.