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Turkey Vegetable Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 5 -7

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 4 medium red potatoes diced
  • 2 celery ribs chopped (about 3/4 cup)
  • 2 carrots chopped (about 1 cup)
  • 2 bay leaves
  • 1/2 zucchini cut in half lengthwise, then diced
  • 1/2 yellow squash cut in half, then diced
  • 2 teaspoon Old Bay seasoning
  • 1 14.5 oz can dark red kidney beans, drained and rinsed
  • 1 14.5 oz can garbanzo beans, drained and rinsed
  • 1 14.5 oz can diced petite tomatoes
  • 5 1/2 cups low sodium chicken broth
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 1/2 cups turkey cooked and diced into pieces
  • 1/4 teaspoon tabasco hot sauce
  • 1/4 teaspoon Worcestershire sauce

Instructions

  • In a dutch oven or large soup pot, add olive oil and heat on medium-high heat. Once piping hot; add the onion, potatoes, celery, carrots, bay leaves, zucchini and squash. Cook for 8 minutes; stirring occasionally. Stir in Old Bay seasoning and cook 1 minute.
  • Add in kidney beans, garbanzo beans, petite tomatoes, chicken broth, salt, pepper and turkey meat. Stir to combine.
  • Add in tabasco sauce, Worcestershire sauce and stir to mix all ingredients together.
  • Cover and simmer soup for 15-20 minutes on low heat. Discard bay leaves before serving.
  • Enjoy!