Best 5 Turkey Soup With Vegetables Lentils And Chickpeas Recipes
Indulge in a hearty and nutritious culinary journey with our delectable Turkey Soup recipe, brimming with an array of vegetables, lentils, and chickpeas, all simmered to perfection in a savory broth. This wholesome soup is a symphony of flavors and textures, offering a delightful balance of protein, fiber, and essential nutrients. Whether you're seeking a comforting meal on a chilly day or a nourishing dish to boost your well-being, this Turkey Soup is sure to tantalize your taste buds and satisfy your cravings.
In addition to the classic Turkey Soup recipe, this article presents a diverse collection of equally enticing soup creations, each with its unique blend of ingredients and flavors. From the vibrant and tangy flavors of the Spicy Thai Chicken Soup to the rich and creamy indulgence of the Creamy Spinach and Potato Soup, there's a recipe to suit every palate.
For those seeking a vegetarian delight, the Minestrone Soup offers a symphony of fresh vegetables, beans, and pasta, simmered in a flavorful broth. And for a taste of the Mediterranean, the Greek Lemon Potato Soup is a delightful combination of tangy lemon, tender potatoes, and aromatic herbs.
Each recipe is carefully crafted with detailed instructions and a list of ingredients, ensuring that you can easily recreate these culinary masterpieces in the comfort of your own kitchen. So, prepare to embark on a flavor-filled adventure as you explore the diverse world of soups, where each spoonful promises a delightful journey for your senses.
TURKEY SAUSAGE SOUP WITH FRESH VEGETABLES
Our family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 10 servings (about 3-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain and transfer to a 6-qt. slow cooker., Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables., Cook, covered, on low 6-8 hours or until vegetables are tender. Just before serving, stir in basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock if necessary.
Nutrition Facts : Calories 167 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 604mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges
SLOW COOKER TURKEY AND VEGETABLE SOUP
Delicious slow cooker vegetable soup with ground turkey and lentils. Very earthy and hearty. Serve alone or with homemade bread for a delicious fall meal.
Provided by Shanelle
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 5h35m
Yield 8
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
- Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
- Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 43.9 g, Cholesterol 41.9 mg, Fat 5 g, Fiber 11.3 g, Protein 21 g, SaturatedFat 1.2 g, Sodium 842 mg, Sugar 12.1 g
TURKEY SOUP WITH VEGETABLES, LENTILS AND CHICKPEAS
With my leftover cooked turkey and broth, I came up with this recipe. This hearty soup is chocked full with veggies, chick pea, lentils and macaroni.
Provided by Abby Girl
Categories Beans
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large dutch oven, heat the oil. Add the onion, carrots, celery and mushrooms. Cook for 4 minutes. Add the garlic and cook for another 2 minutes or until onion is translucent.
- Add turkey broth, lentils and chick peas, bringing the soup to a boil. Reduce heat and simmer, for 30 minutes or until lentils are cooked.
- Remove the pot from the element and add the chopped turkey and macaroni. (The hot liquid will continue cooking the macaroni).
- Let sit for 10 minutes.
- Season with Italian seasoning and salt and pepper.
Nutrition Facts : Calories 342.6, Fat 8.3, SaturatedFat 1.5, Cholesterol 35.5, Sodium 333.5, Carbohydrate 45.1, Fiber 7.9, Sugar 3, Protein 23.6
TURKEY VEGETABLE SOUP
This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
VEGETABLE TURKEY SOUP
Low-sodium ingredients don't diminish the full flavor of this brothy soup sent in by Bonnie LeBarron, Forestville, New York. The ground turkey gives the soup a heartiness everyone will welcome on a cold blustery evening.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven coated with cooking spray, saute the turkey, celery and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Soup may be frozen for up to 3 months.
Nutrition Facts : Calories 272 calories, Fat 10g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 783mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
Tips:
- Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good choices include carrots, celery, onions, potatoes, and greens like kale or spinach.
- Don't be afraid to add some spices. A little bit of cumin, coriander, or paprika can really add depth of flavor to your soup.
- Cook the lentils and chickpeas until they are tender but still hold their shape. You don't want them to become mushy.
- Serve the soup with a side of bread or crackers. This will help to soak up the delicious broth.
Conclusion:
This easy and delicious turkey soup with vegetables, lentils, and chickpeas is the perfect way to warm up on a cold day. It's also a great way to use up leftover turkey from your Thanksgiving or Christmas dinner. So next time you're looking for a healthy and satisfying meal, give this soup a try.
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