Turkey Vegetable Soup

The National Turkey Federation
  • Yield: 4 servings


Turkey Broth:
2 1/2pounds turkey wings
5cups 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
1cup sugar-snap peas or green beans
1-- medium leek, well rinsed and thinly sliced
1/2cup Lima beans
3tablespoons pearl barley
3tablespoons fresh parsley, chopped; or 1 tablespoon dry
1 1/2teaspoons fresh oregano, chopped; or 1/2 teaspoon dry
1-- clove garlic, mashed with 1/4 teaspoon salt
3/4teaspoon freshly ground black pepper
1cup broccoli flowerettes
1/2cup 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.

Nutritional Info *per serving

  • Calories 359
  • Cholesterol 69mg
  • Sodium 159mg
  • Carbohydrate 44g
  • Protein 40g