Heart Healthy Turkey Vegetable Soup Recipes

"HEART HEALTHY" TURKEY VEGETABLE SOUP

I'm optimistically calling this this heart healthy. We'll have to see what the "nutritional breakdown-o-meter" says about it. Regardless what it says, I think this is still a lot healthier than anything that comes out of a can. I have hit the fat wall and after a couple of wake up calls about my weight, this is one of my first "healthy" creations that I hope will result in less of me. Oh, this also tastes great and even my 7 year old asked for seconds. I used home made turkey stock, but I'm not going to post a recipe because it's pretty much like everyone elses. My stock had a lot of collagen and gelled nicely when chilled, which I think adds a lot to the quality of the soup. I have no doubts that if you use a good quality, low sodium, fat free store bought chicken stock, you'll have good results. You'll see I took several short cuts but they don't take away from the flavor or the health aspects. The cooking time is an estimate.

Provided by ROV Chef

Categories One Dish Meal

Time 2h

Yield 1 1/2 gallon, 24 serving(s)

Number Of Ingredients 19

Steps:

In a large stock pot, bring the turkey stock to a boil.
Add the carrots, celery, onion, garlic and the 1/2 cup white wine.
Add the kosher salt, pepper, thyme and summer savory. Let this simmer over medium heat.
Add both frozen mixed vegetables to the pot. Continue to let the soup simmer.
Add the chopped parsley.
Dice all the turkey (or chicken) meat in to half inch cubes.
Toss the meat in a bowl with the seasoning salt and the olive oil.
Heat a non stick skillet over high heat.
Cook the meat in small batches. We're just looking for a good sear and some color, not it to be completely cooked.
As the meat gets browned, dump it in the soup.
When all the meat is browned, de-glaze the pan with the 1/4 cup white wine. Scrape all the bits off the pan and pour everything into the pot.
Let the soup simmer over a medium low heat until the meat is cooked completely and all the vegetables are tender.
Just before service add the basil chiffonade.
I like to add a spoonful of fat free sour cream to my bowl. I find it adds a little extra richness and cuts some of the sweetness that comes from the veggies and the herbs.

Nutrition Facts : Calories 68.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 12.3, Sodium 147.1, Carbohydrate 7.2, Fiber 2.1, Sugar 0.4, Protein 5.7

Ingredients

1 gallon reduced-sodium turkey broth
1 cup carrot (chopped)
1 cup celery (chopped)
12 ounces frozen chopped onions
1 teaspoon summer savory
1 tablespoon fresh thyme (chopped)
1 tablespoon garlic (chopped)
1/2 cup white wine
1 1/2 teaspoons kosher salt
1 1/2 teaspoons fresh ground pepper
4 cups frozen mixed vegetables
2 cups frozen peas broccoli cauliflower carrots (I used Mediterranean Vegetable blend)
1/4 cup fresh parsley (chopped)
1/2 ounce fresh basil (Chiffonade)
1 lb turkey thighs (Chicken can be subbed)
1 lb turkey breast (Chicken can be subbed)
1 teaspoon seasoning salt
1/2 teaspoon olive oil
1/4 cup white wine

QUICK AND HEALTHY TURKEY VEGGIE SOUP

I freeze our leftover turkey at the holidays so we can enjoy meals like this year-round. This soup is especially delicious on a chilly fall or winter day. If you're looking for a dish that's more filling, add some cooked pasta. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 9 servings (3 quarts).

Number Of Ingredients 14

Quick and Healthy Turkey Veggie Soup image

Steps:

In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.

Nutrition Facts : Calories 187 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 614mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
5 cups reduced-sodium chicken broth
3 medium carrots, julienned
1/4 teaspoon pepper
1 pound zucchini or yellow summer squash, julienned (about 6 cups)
3 medium tomatoes, chopped
1 can (15-1/2 ounces) hominy, rinsed and drained
2-1/2 cups frozen lima beans (about 12 ounces), thawed
2 cups cubed cooked turkey
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Shredded Parmesan cheese

HEARTY TURKEY VEGETABLE SOUP

I found this recipe on the Internet, but it was too high in fat. After experimenting, I created a more nutritious version, I often double this chili-like soup to freeze or to share with friends. -Julie Anderson of Bloomington, Illinois

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 14

Hearty Turkey Vegetable Soup image

Steps:

In a Dutch oven coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Add zucchini and carrot; cook and stir 1 minute longer. Stir in the broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper sauce., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta according to package directions; drain. Just before serving, stir in pasta.

Nutrition Facts : Calories 242 calories, Fat 4g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 888mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein.

Ingredients

1 pound lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 cans (14 ounces each) reduced-sodium beef broth
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup uncooked small shell pasta

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Heart Healthy Turkey Vegetable Soup Recipes

"HEART HEALTHY" TURKEY VEGETABLE SOUP

QUICK AND HEALTHY TURKEY VEGGIE SOUP

I freeze our leftover turkey at the holidays so we can enjoy meals like this year-round. This soup is especially delicious on a chilly fall or winter day. If you're looking for a dish that's more filling, add some cooked pasta. -Joan Hallford, North Richland Hills, Texas

HEARTY TURKEY VEGETABLE SOUP

I found this recipe on the Internet, but it was too high in fat. After experimenting, I created a more nutritious version, I often double this chili-like soup to freeze or to share with friends. -Julie Anderson of Bloomington, Illinois

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