Turkey Vegetable Soup

good use for turkey leftovers sage is reminiscent of stuffing makes 6 to 8 servings W-S Journal

Yield: 6 servings ( Serving Size: servings )
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  • 2 tablespoon(s) butter
  • 3 carrots, peeled and chopped
  • 3 stalk(s) celery, chopped
  • 2 cup(s) chopped cooked turkey
  • 2 tablespoon(s) chopped fresh parsley, optional
  • 2 fresh sage leaves or pinch of dried sage, optional
  • 1 cup(s) green beans, trimmed and cut into 1-inch pieces
  • 1 large or 2 small turnips, peeled and chopped
  • 1 onion, chopped
  • Salt and pepper to taste
  • 2 quart(s) turkey or chicken broth


  1. 1. Melt the butter in a Dutch oven over medium heat. Add onion, carrots, celery, turnips, and beans and cook, stirring, until vegetables begin to soften, about 10 minutes.
  2. 2. Add broth and bring to a boil. Reduce heat and gently simmer about 20 minutes.
  3. 3. Add turkey, salt, and pepper to taste, and parsley and simmer about 10 minutes until all the vegetables are tender.
July 2010

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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