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Turkey Soup Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 8 servings
    • Calories: 165
    • Fat: 2g
    • Saturated Fat: 0
    • Cholesterol: 47mg
    • Sodium: 528mg
    • Carbohydrates: 14g
    • Fiber: 4g
    • Protein: 21g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Turkey Soup Recipe

Diabetes Recipe Gluten Free Recipe
Make this easy soup with some leftover Thanksgiving turkey. It will be ready in about an hour.

Ingredients

    • 1 Tbsp olive oil
    • 1/2 cup chopped onion
    • 1/2 cup diced carrot
    • 1/2 cup diced celery
    • 1/8 tsp black pepper
    • 1/2 tsp dried oregano
    • 1/2 tsp dried basil
    • 1 can (14.5 oz) diced tomatoes, with liquid
    • 3 cups water
    • 3 cups vegetable broth
    • 1 can (15 oz) great Northern beans, rinsed and drained
    • 2 cups (about 16 oz) cubed cooked turkey
    • 1/2 cup cubed zucchini
    • 1 Tbsp dried parsley

Preparation

    • In a large saucepan, heat oil over medium heat until hot. Add onion and sauté until softened, about 4 minutes.
    • Stir in carrot, celery, pepper, oregano and basil. Cover and cook over low heat for 5 minutes.
    • Add tomatoes with their liquid, water, broth, beans and turkey and stir. Cover saucepan and bring to a boil. Lower heat and simmer gently for 30 minutes.
    • Add zucchini and parsley and cook until zucchini is cooked through and flavors are blended, about 8 to 10 minutes.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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