Turkey Vegetable Soup

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ready after: minutes
Difficulty Level: 2

Source: Cooking with Broth



For Stock

  • 1 leftover turkey carcass
  • 2 carrots peeled
  • 1 large onion, sliced in half
  • 1 large celery stalk
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 5 parsley stalks or stems (optional)
  • 1 sprig thyme


  • 1 zucchini squash, cut into thin rounds
  • 1 yellow squash, cut into rounds
  • 2 cups broccoli florets, small
  • 1 1/2 cups green beans, sliced into 1 inch pieces
  • 1 cup button mushrooms, sliced
  • 1 teaspoon garlic, minced
  • 1 tablespoon Italian seasoning (or fresh rosemary and thyme)
  • 1 red pepper, cut into short thin strips


  1. Place the first 8 ingredients in a large stock pot and cover completely with cold water. Bring to a boil and reduce heat immediately to bring to a slow simmer. Don’t stir pot much.
  2. Simmer for 1 1/2 hours. Strain stock. Reserve carrots and meat on carcass and chop in to a medium dice. Place stock carrots and meat back into stock pot.
  3. In a large sauté pan, place the olive oil and sauté mushrooms on medium high heat until they begin to get some color. Add red bell pepper and sauté until they are soft and also begin to show color. Add in garlic, Italian seasoning, zucchini, and squash into pan and cook into vegetables for 3 minutes on medium low heat.
  4. Bring stock pot back to a low boil. Add green beans and broccoli to the pot and cook of 5 minutes. Add sautéed vegetables from the pan. Season with salt and fresh ground pepper. (Note: Watch the salt!)
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