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Turkey Vegetable Soup – Hearty, Healthy, and Perfect for Leftovers

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A hearty and healthy soup made with turkey, colorful vegetables, and a savory broth — perfect for using leftovers or feeding a hungry family.

Ingredients

Scale

  • 1 lb cooked turkey (shredded) or 1 lb ground turkey

  • 1 tbsp olive oil

  • 1 onion, diced

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 3 garlic cloves, minced

  • 1 can (14 oz) diced tomatoes

  • 6 cups turkey or chicken broth

  • 2 medium potatoes or sweet potatoes, cubed

  • 1 cup green beans (fresh or frozen)

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 zucchini, diced

  • 2 cups spinach or kale

  • 1 bay leaf

  • 1 tsp dried thyme

  • ½ tsp dried rosemary

  • Salt & pepper, to taste

  • Fresh parsley and lemon juice (optional)

Instructions

  • If using ground turkey, brown it in a soup pot with oil and set aside.

  • In the same pot, sauté onion, carrot, and celery for 5–7 minutes. Add garlic and cook 1 minute.

  • Add tomatoes, broth, potatoes, and herbs. Simmer 20–25 minutes until tender.

  • Add green beans, corn, zucchini, and cooked turkey. Simmer 10 more minutes.

  • Stir in leafy greens. Cook 5 minutes. Adjust seasoning.

  • Remove bay leaf. Garnish with parsley and a splash of lemon juice if desired.

Notes

  • Use leftover turkey from roast or Thanksgiving.

  • Store in fridge up to 4 days or freeze for 3 months.

  • Add grains or beans for a more filling meal.

Find it online: https://simplehomeflavors.com/turkey-vegetable-soup-hearty-healthy-and-perfect-for-leftovers/