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Turkey Soup

The Bistro’s Homemade Turkey Vegetable Soup

Homemade turkey stock, leftover turkey, and loads of vegetables combine with light seasoning to make a delicious and nutritious turkey vegetable soup.
Course Soup
Cuisine American
Keyword Turkey Soup
Servings 18
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1 cup dry soup mix of beans (lentils, split peas, pearl barley, and white rice)
  • 3 cups cold water
  • 3 – 4 tbsp butter
  • 1 tbsp olive oil
  • 1 cup onion, coarsely chopped
  • 2 cups carrots (about 3 large), cut into bite-sized chunks
  • cups parsnip (about 2 large), cut into bite-sized pieces
  • 1 cup celery (1 large celery rib), sliced
  • 1 leek, white and green parts only, sliced
  • 5-6 cloves of garlic, minced
  • 12 cups turkey stock
  • 2 tbsp dry onion soup mix
  • 1 tsp dried summer savory
  • ¾ tsp dried thyme
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • 1/8 tsp ground coriander
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 2 bay leaves
  • cups rutabaga, cut into bite-sized chunks
  • 1 lb mini red potatoes unpeeled, halved or quartered depending on their size or, alternatively, 2 cups peeled potatoes, cubed
  • cups frozen vegetables (peas, corn, or mixed vegetables)
  • 3 - 4 cups cooked turkey meat, cubed or coarsely shredded
  • Salt and pepper, to taste

Instructions

  1. In large saucepan, soak the dry soup mix in 3 cups of cold water for 2 hours. Bring to a boil, covered, over medium-high heat. Reduce heat to low and boil gently for 2 minutes. Remove from heat and let stand 1 hour. Drain.
  2. In large stockpot, over medium heat, melt the butter then add the olive oil. Add the onions, carrots, parsnip, celery, and leek. Sauté for 2-3 minutes, stirring briskly. Add the garlic and, stirring constantly, cook for 1 minute longer.
  3. Add the turkey stock, cover, and bring just to the boiling point but do not boil. Add the dry onion soup mix and spices along with the bay leaves. Add the rutabaga and drained soup mix of beans, lentils, peas, etc. Cook gently, partially covered, over medium-low heat for about 30 minutes. Season with salt and pepper to taste.
  4. Add the potatoes and cook, partially covered, for about 10-12 minutes before adding the frozen vegetables. Cook for an additional 15-20 minutes, or until vegetables are cooked. Add the cooked turkey and simmer for 5 minutes or so, just until the turkey is heated.

  5. Remove bay leaves and ladle soup into bowls. Soup freezes well.

Recipe Notes

Yield: Approximately 18-20 servings (1¼ cup serving size)