Tasty Turkey Soup with Vegetables
This simple recipe is the ideal way to use up leftover turkey. If you have a lot of turkey to use up you can reduce the amount of vegetables and increase the amount of turkey. Make any other changes you like to the recipe too. Use chicken broth if you do not have any turkey broth, swap the turnip for an extra carrot, or swap the frozen peas for broccoli. Any veggies will work here so tweak the recipe if you have specific ingredients you wish to use up.
This recipe is made with a Tex-Mex twist, which you can identify from the corn, chili powder, lima beans and the turkey itself. It is perhaps not a typical Tex-Mex soup but the emphasis is on those flavors. This soup does not take long to make. First you need to simmer the dense vegetables until they are tender, then you need to add the remaining ingredients and cook the soup for another 5 minutes or until it is done to your satisfaction. Taste it and re-season if necessary. If you want it spicy you can add more chili powder or a dash of hot sauce.
The finished soup will be thick and rich, and also nicely low in calories and fat. One cup of this soup offers about 125 calories which is quite low. Serve it for lunch or supper, perhaps with some crusty bread on the side. This is quite a filling soup because it is chunky and features plenty of meat and vegetables, so if you have this for lunch you will be completely satisfied until dinnertime.
- 1½ cups chopped cooked turkey
- 2 chopped carrots
- 2 cans (15 oz each) cream-style corn
- ½ teaspoon chili powder
- 6 cups turkey broth
- 2 chopped celery ribs
- 1 peeled, chopped potatoes
- 1 peeled, chopped turnip
- 2 cans (8 ½ oz each) lima beans
- 2 chopped onions
- Handful of frozen peas (optional)
- ½ teaspoon dried parsley or 1 teaspoon finely chopped fresh parsley (optional)
- Salt and black pepper to taste
- Add the broth, carrots, turnip, potatoes, onion and celery to a stockpot.
- Bring the mixture to a boil, then reduce the heat.
- Cover and simmer for 35 minutes.
- Add the remaining ingredients and stir.
- Cover and simmer for 5 minutes, then serve.
This is a chunky soup, rather than a pureed one, so you will be able to see the turnip, carrots, potatoes and peas in the finished dish. This is quite a rustic recipe because it is basic but it does offer a Tex-Mex twist with the beans, chili and overall flavor. This does not have to be a spicy soup but if you wish to add some extra chili that is up to you. This is a nice recipe to have around thanksgiving. Although the recipe only calls for a cup of turkey you can double the amount and reduce the vegetable amounts if you wish.
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