The weather has finally turned cold and the left-over turkey from Thanksgiving is just in time to make a hardy turkey vegetable soup. This is a wonderful opportunity to use up that left-over turkey.
There is something so satisfying about a big bowl of vegetable soup. It’s downright comforting. If you have a stocked pantry you could make this hardy turkey vegetable soup with the ingredients from your pantry and refrigerator. The recipe is a guideline to follow the ingredients used it’s not etched in stone.
Ingredients needed for the Hearty Turkey Vegetable Soup
If you have a few vegetables, tomato sauce, tomato paste, and seasonings you could having a hearty turkey vegetable soup for lunch or dinner. Make it your own omit the protein if you like, the soup will still be delicious.
You’re just adding ingredients to one large pot. Turn the soup on low and allow it to simmer for twenty minutes. This hearty turkey vegetable soup could be on your table in less than 35 minutes. Just add some buttery cornbread or savory crackers and you will have yourself a delightful meal.
- 6 cups water
- 1 cup frozen mixed vegetables
- 2-3 cups cubed turkey or (chicken)
- 1 large potato peeled and cubed
- 8 ounces frozen corn
- 1 cup cut green beans
- 1 small onion peeled and cubed
- 8 ounces chopped celery
- 14.5 oz. can crushed tomatoes
- 2 teaspoon chicken bouillon powder
- ½ cup orzo pasta
- 8 oz. can tomato sauce
- 1 teaspoon Italian Seasoning
- ½ cup tomato paste
- ½ teaspoon salt
- 1 teaspoon pepper
- In a dutch oven or large pot add 5 cups water chicken bouillon powder, and bring to a boil. Reduce the heat to medium adding the cubed turkey and all of the vegetables. Allow the chicken and vegetables to simmer for 5 minutes. In a small bowl combine the 1 cup water, tomato paste, and tomato sauce whisk until completely smooth there should be no lumps. The tomato mixture should be added to the dutch oven. Add the spices and allow the hardy turkey vegetable soup to boil for 3 minutes then bring to a simmer. Add the orzo to the soup stirring constantly for another 10 minutes. Allow the soup to simmer another 5 minutes. Serve the soup when cool with cornbread or crackers.
