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Turkey Vegetable Soup

Get cozy and dig into this big pot of comforting soup. Freeze any leftovers in individual portions for an easy lunch or dinner.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
182 calories per serving


> 2 large carrots
> 1 (12 oz) pkg green beans
> 1 medium onion
> 1 tbsp olive oil
> 1 (16 oz) pkg frozen butternut squash, thawed
> 6 cups turkey broth
> 2 cups shredded cooked turkey breast
> 2 tbsp chopped fresh parsley


Thinly slice the carrots. Cut the green beans into 1-inch pieces. Dice the onion.
In a large pot or Dutch oven, heat oil over medium-high. Add the carrots, green beans, and onion and cook for 5 min., until slightly soft. Add the squash and season with salt (in moderation) and pepper. Add the turkey broth and cooked turkey. Heat to a boil over high, then reduce heat to a simmer. Cook for 15 min.
Divide soup between 4 bowls and garnish with parsley.

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