Description
There’s nothing quite like a warm bowl of Homestyle Turkey & Veggie Soup to bring comfort and nourishment to your table. Whether you’re using up leftover turkey from a holiday feast or simply craving something hearty on a chilly evening, this recipe delivers the perfect blend of flavor, texture, and coziness. Each spoonful is packed with tender turkey, fresh vegetables, and a savory broth that soothes both body and soul. Inspired by traditional homemade soups that have been passed down for generations, this version combines wholesome ingredients and simple preparation for a meal that feels like a warm hug in every bite.
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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3 medium carrots, peeled and sliced
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2 celery stalks, chopped
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1 medium zucchini, diced
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1 ½ cups green beans, cut into 1-inch pieces
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2 cups diced cooked turkey (white or dark meat, skin removed)
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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½ teaspoon dried basil
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1 bay leaf
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8 cups low-sodium chicken or turkey broth
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1 cup diced potatoes (Yukon gold or russet)
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Salt and pepper, to taste
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1 cup frozen peas (optional)
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Fresh parsley, chopped (for garnish)
Instructions
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Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 2–3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
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Add the carrots, celery, zucchini, and green beans. Stir well and cook for about 5 minutes to allow the vegetables to soften slightly.
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Sprinkle in the thyme, parsley, basil, and bay leaf. Pour in the broth and add the diced potatoes. Stir to combine, then bring the mixture to a boil. Reduce heat to low and simmer for 20–25 minutes, or until the vegetables are tender.
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Stir in the cooked turkey and frozen peas (if using). Continue simmering for another 10 minutes, allowing the flavors to meld and the turkey to heat through.
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Remove the bay leaf and season with salt and pepper to taste. If the soup is too thick, add an extra cup of broth or water to adjust the consistency.
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Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread or crackers.
Notes
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For extra flavor, use homemade turkey broth made from leftover bones and herbs.
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Cut the vegetables evenly so they cook uniformly.
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Stir in a handful of baby spinach or kale at the end for added nutrition.
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If you prefer a creamier texture, add ½ cup of cream or evaporated milk before serving.
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Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes