HARVEST TURKEY SOUP
The recipe for this super soup evolved over the years. I've been diabetic since I was 12, so I've learned to use herbs and spices to make dishes like this taste terrific. It also has a colorful blend of vegetables. -Linda Sand, Winsted, Connecticut
Provided by Taste of Home
Categories Lunch
Time 3h5m
Yield 22 servings (5-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place the turkey carcass and water in a Dutch oven or large soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; allow to cool. Remove turkey from bones and cut into bite-size pieces; set aside. , Strain broth. Add carrots, celery, onion and bouillon; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the tomatoes, peas, rice, spinach, salt if desired, pepper, marjoram, thyme and reserved turkey. Return to a boil; cook, uncovered, for 20 minutes or until rice is tender.
Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber). Diabetic Exchanges, Cholesterol 1 starch, Sodium 1 vegetable, Carbohydrate 1 fat.
TURKEY SOUP
Make and share this Turkey Soup recipe from Food.com.
Provided by Leslie Criswell
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauté the vegetables (with the exception of the potatoes), basil, garlic and rosemary in the 2 tsp butter until lightly browned.
- Add potatoes, turkey and broth.
- Simmer approximately 15 minutes.
- Reduce heat; add milk salt and pepper to taste.
- Simmer 20 minutes.
- Remove from heat and serve hot with a hearty dab of sour cream and a sprinkle of parsley for garnish.
Nutrition Facts : Calories 174.8, Fat 7.2, SaturatedFat 3.5, Cholesterol 39.6, Sodium 362, Carbohydrate 12.5, Fiber 1.9, Sugar 4.3, Protein 14.8
CREAMY AFTER-THANKSGIVING TURKEY SOUP
This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.
Provided by Paul
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h55m
Yield 16
Number Of Ingredients 13
Steps:
- Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
- Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g
AFTER-THANKSGIVING TURKEY SOUP
As much as my family loves the holidays, they look forward to this creamy leftover Thanksgiving soup even more. It makes a big batch that we can enjoy for days. -Valorie Walker, Bradley, South Carolina
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 11
Steps:
- Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside., In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
Nutrition Facts :
HEALTHY HARVEST SOUP
Powerhouse whole grains and autumn vegetables simmer to perfection in this comforting, vegan-friendly soup. To make the squash easier to peel and chop, pierce and microwave for a minute or two. Any type of bean or winter squash would be delicious in this soup.
Provided by Cynthia Phillips
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
- Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
- Stir kale into soup; simmer until kale is tender, about 10 minutes.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 39 g, Fat 4.5 g, Fiber 8.3 g, Protein 7.9 g, SaturatedFat 0.5 g, Sodium 600.6 mg, Sugar 5.2 g
HARVEST TURKEY BRINE
Easy brine for an 11-pound turkey. Use any herbs you prefer.
Provided by Jeff Montgomery
Categories Side Dish Sauces and Condiments Recipes
Time P1DT1h15m
Yield 20
Number Of Ingredients 23
Steps:
- Combine chicken stock, vegetable stock, and with wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar.
- Remove brine from heat and let cool to room temperature. Store in the refrigerator.
- Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate.
- Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 15.1 g, Cholesterol 169.9 mg, Fat 20.5 g, Fiber 2.2 g, Protein 52 g, SaturatedFat 5.7 g, Sodium 3530.5 mg, Sugar 9.3 g
WINTER HARVEST VEGETABLE SOUP
Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. "A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!"
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.
Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
HARVEST TURKEY SOUP
I love making this soup when Autumn first arrives and I still have some veggies coming from the garden. I also love this recipe because I can have turkey soup without waiting for the Thanksgiving turkey carcass! Plus, you can use up those small amounts of pasta that you don't want to throw out but there's not enough for anything else! This is just an all-around good soup!
Provided by Hey Jude
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Crumble turkey into a 4-5 qt.
- pan and add onion, oregano and herb seasoning; cook over medium heat, stirring often, until turkey is no longer pink and onion is soft but not browned, about 5 minutes.
- Stir in tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire.
- Increase heat to medium-high and bring to a boil; reduce heat, cover and boil gently for 20 minutes.
- Add pasta, cover and cook for 5 minutes.
- Add zucchini and boil gently, uncovered, until pasta is tender to bite, about 8-10 minutes depending on what size pasta you're using.
- Add Tabasco and serve with chewy breadsticks.
Nutrition Facts : Calories 318.8, Fat 8.2, SaturatedFat 2.2, Cholesterol 59.7, Sodium 1018.1, Carbohydrate 31.8, Fiber 4.9, Sugar 9.2, Protein 22.8
JENNA'S HARVEST SOUP
Jenna's Harvest Soup is a fall favorite, complete with flavors of roasted garlic, pumpkin and nutmeg.
Provided by Idahoan
Categories Idahoan®
Yield 4
Number Of Ingredients 8
Steps:
- Heat chicken broth to a heavy simmer and add dry Idahoan Roasted Garlic Mashed Potatoes, pumpkin and seasonings to taste.
- Simmer on low until somewhat thick.
- Finish with cream, heat through and serve.
Nutrition Facts : Calories 272 calories, Carbohydrate 30.9 g, Cholesterol 44.6 mg, Fat 14.4 g, Fiber 4.3 g, Protein 6.9 g, SaturatedFat 9 g, Sodium 1042 mg, Sugar 4.4 g
HARVEST SQUASH SOUP
This soup is perfect for a group after an autumn outing. The combination of squash, applesauce and spices gives it an appealing flavor.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.
Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 60mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
HOT AND SOUR TURKEY SOUP
A delicious way to use leftover turkey. A quick,light, boxing day lunch, or any time. From Better Homes & Gardens
Provided by Derf2440
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken broth, mushrooms, vinegar, soy sauce, sugar, gingerroot and pepper, Use a large saucepan.
- Bring to boiling.
- Meanwhile, Stir together cornstarch and cold water.
- Stir into broth mixture.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Stir in turkey, bok choy and pea pods.
- Pour the egg slowly, into the soup, in a steady stream while stirring 2 or 3 times to create shreds.
- Remove from heat.
- Stir in green onions.
Nutrition Facts : Calories 220.6, Fat 6.2, SaturatedFat 1.8, Cholesterol 99.7, Sodium 1250.1, Carbohydrate 9.9, Fiber 2.1, Sugar 4.8, Protein 30.3
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