I absolutely adore fresh vegetables, or as close as I can get to fresh, and this Turkey Vegetable Soup delivers. It doesn’t matter what time of year it is, I’m always in the mood for any kind of vegetable soup. Especially one loaded with carrots and cabbage. This recipe is a great way to use up leftover holiday turkey or roasted chicken. Delish!
Some people have unpleasant issues with many of the plants in Brassica oleracea family, such as broccoli, cauliflower, cabbage, and Brussels sprouts. Thankfully, I’m not one of them. I believe this is because I eat them so frequently, my belly has all the necessary enzymes to properly digest them. It’s the same with any kind of bean. If you don’t eat it often enough, you’ll more than likely end up with side effects. If you have issues, gradually add them into your diet, a little at a time. Or just buy Dulcogas and Beano. 😃
Turkey Vegetable Soup
I went grocery shopping the Saturday before Thanksgiving and loaded up my cart with a ton of beautiful vegetables with the intention of cooking every day. Turns out I wasn’t thinking too clearly because I didn’t have time to do half of what I’d planned from that shopping trip, plus I still had to buy everything for our Thanksgiving dinner. My poor fridge was near to bursting. The good thing was, it forced me to clean out all the old, crusty jars of condiments that hadn’t seen un-artificial light in a year or more. 😁
Now that the fridge is overflowing with Thanksgiving leftovers, the best way to make more space is to cook up those vegetables and incorporate more of that yummy turkey. This soup is chock full of vitamins, nutrients, delicious flavor, and makes a ton. Perfect for a chilly autumn day! And it’s super low fat and low calorie!
Created by Melissa Woolard | Culinary Craftiness
- 2 cups cooked white meat turkey, roughly chopped
- 2 tablespoons light olive oil
- 2 medium onions, diced
- 2 heaping teaspoons jarred minced garlic
- 5 large carrots, sliced
- 5 stalks celery, sliced (keep the tops if they look good and add to soup)
- 4 turnips, peeled and diced
- 4 cups turnip greens (a couple of handfuls)
- 1 (32 oz.) carton chicken broth
- 1 (48 oz.) V8 juice
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. parsley
- 1 tsp. sage
- 1 tsp. tarragon
- 1 tsp. basil
- 1 tsp. oregano
- 1 tsp. thyme
- 1 tsp. rosemary
- In a large stock pot, sauté the garlic and onions in oil over medium-high heat. Add everything else as you go along.
- Bring to a boil then reduce heat to low and let simmer for 2-3 hours, or until the veggies are all tender. Stir every half hour, checking for tenderness as you go.
- You can add the turkey at the beginning of cooking or just add a portion to each bowl as you dish up the cooked soup.
Adjust seasonings to suit your tastes.