chicken or vegetable stock

Have you ever wondered what to do with all those turkey bones after you’ve roasted, carved, and served a turkey? It seems like such a waste to throw them away. With this turkey vegetable soup recipe, you don’t have to waste them ever again. Whenever we roast a turkey, we always freeze the leftover carcass whole. That way, when we’re ready to make a batch of turkey vegetable soup, we’re good to go!

You can also make this soup without the turkey carcass. You’ll definitely want to use chicken or vegetable stock, but would need to add about a pound of turkey meat (or chicken). The most important part of any soup is getting a good broth. Or, you can also try our recipe for chicken soup.

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Kat's Turkey Vegetable Soup

A delicious turkey soup made with almost any combination of vegetables. This soup is great for wintertime.

Course

Soups

Cuisine

American

Prep Time

1 hour

Cook Time

3 hours

Servings

servings

Ingredients

Broth

• 1 turkey carcass Whenever we roast a turkey, we strip most of the meat, but not all. The carved turkey can then be frozen until you're ready to make soup.
• 10 cups chicken or vegetable stock You may also use plain water, but the flavor is better with the chicken stock.

Vegetables

• 1 medium onion, chopped
• 6 carrots Sliced into 1" pieces
• 3 celery stalks Sliced into 1" pieces
• 1 green or red pepper
• 1 can 1 lb. diced tomatoes undrained
• 1 can 6 oz. tomato paste
• 2 bay leaves Remove these before serving.
• 1 tsp. dried parsley
• 1 tsp. ground black pepper
• 1/2 tsp. dried basil
• 1 tsp. Italian seasoning
• 2 cups frozen mixed vegetables May substitute any vegetables

Course Soups Cuisine American Prep Time 1 hour Cook Time 3 hours Servings servings Ingredients Broth 1 turkey carcass Whenever we roast a turkey, we strip most of the meat, but not all. The carved turkey can then be frozen until you're ready to make soup. 10 cups chicken or vegetable stock You may also use plain water, but the flavor is better with the chicken stock. Vegetables 1 medium onion, chopped 6 carrots Sliced into 1" pieces 3 celery stalks Sliced into 1" pieces 1 green or red pepper 1 can 1 lb. diced tomatoes undrained 1 can 6 oz. tomato paste 2 bay leaves Remove these before serving. 1 tsp. dried parsley 1 tsp. ground black pepper 1/2 tsp. dried basil 1 tsp. Italian seasoning 2 cups frozen mixed vegetables May substitute any vegetables

Instructions

Broth

1. Put turkey in a large soup pot with 8 cups liquid, bring to a boil, and simmer for 2 hours

2. Remove turkey from the broth and set aside. Strain the broth into a large container using a wire strainer to remove all bones.

3. Strip the turkey bones of all meat. This can be a tedious step because you need to get all the meat and none of the bones. This is the last chance to remove bones from the soup, so be thorough.

Vegetables

1. Put the vegetables, seasonings, and broth into a large soup pot and bring to a boil. Simmer for 30 - 60 minutes.

2. Add any frozen vegetables you'll be using. Return to a boil and simmer an additional 30 minutes.

Recipe Notes

The recipe above includes the "basic" vegetables of onions, carrots, and celery. You can also add your choice of additional vegetables. Here's a chance to be creative! We'll usually add whatever frozen veggies we have in the freezer near the end of the cooking (you'll see a step for adding frozen veggies).

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