Turkey Vegetable Soup

  • Yield 4 servings

This hearty vegetable soup combines all of your favorite veggies in a savory turkey broth.

The National Turkey Federation


Turkey Broth:
2 1/2 pounds turkey wings
5 cups cold water
2 -- onions, quartered
1 -- carrot, cut in chunks
1 -- bay leaf
5 -- black peppercorns
2 -- cubes low-sodium chicken bouillon or turkey broth
Turkey Soup:
1 -- ear corn, 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
3 tablespoons pearl barley
3 tablespoons fresh parsley, chopped; or 1 tablespoon dry
1 1/2 teaspoons fresh oregano, chopped; or 1/2 teaspoon dry
1 -- clove garlic, mashed with 1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 cup broccoli flowerettes
1/2 cup fresh or frozen peas


Turkey Broth:

  1. 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.
  2. Remove turkey from cooking liquid and allow to cool. Remove poultry from bones, discard skin and bones. Cube poultry; cover and refrigerate.
  3. Strain broth. Discard seasoning, vegetables and spices. Skim off any remaining fat. Return broth to saucepan.

Turkey Soup:

  1. 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.
  2. Add reserved turkey, broccoli and peas; gently cook 5 to 10 minutes. Adjust seasoning to taste.



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