Turkey Vegetable Soup

By: Oryana Co-op

Warm, hearty, and endlessly adaptable, this Turkey Vegetable Soup is the perfect way to turn Thanksgiving leftovers into a nourishing new meal. Packed with colorful vegetables, tender turkey, and your choice of rice, barley, or noodles, it’s a cozy bowl that’s ready in under an hour. Make it your own by using whatever produce you have on hand—this is comfort food at its most flexible. Enjoy it fresh, or make a big batch to freeze for easy winter dinners.
Use whatever vegetables you have on hand for this soup. Add noodles instead of rice if you wish.

Ingredients

  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 large bay leaf
  • 1 cup green beans, cut into bite size pieces
  • 1 medium russet potato, peeled, diced medium
  • 1 cup kale or collard greens, chopped
  • 6 cups homemade turkey bone broth
  • 1 tablespoon chicken broth concentrate
  • Optional herbs: 1/2 teaspoon dried marjoram, tarragon, or thyme
  • 2 – 3 cups chopped cooked turkey
  • 1 cup cooked rice or barley
  • 1/3 cup chopped fresh parsley
  • sea salt and pepper to taste

Preparation

  1. Melt butter in 4-quart saucepan over medium heat; add onion, carrots, celery, and bay leaf. Cook for 5 minutes until vegetables are slightly softened.
  2. Add the broth, broth concentrate, herbs, green beans, and potato. Bring to a boil. Reduce heat to low; cook about 20 minutes or until vegetables are tender. Add the turkey and rice or barley. Continue cooking another 5 – 10 minutes until heated through. Remove bay leaf. Taste and add salt and pepper. Stir in fresh parsley.