Best Turkey Vegetable And Bean Soup Recipes

Turkey Bacon, Cannelini Bean and Vegetable Soup image

Provided by Linda Dalton

Number Of Ingredients 16

8 slice turkey bacon cooked and chopped, 1 inch pieces
1 1/2 c chopped onion
1 large carrot diced
2 small celery stalks diced
5 clove garlic minced
2 Tbsp canola oil plus any leftover bacon fat
1/2 tsp salt
1/2 tsp lemon pepper
3 dried bay leaves
2 can(s) 14.5 oz each low sodium, fat free chicken broth
2 can(s) 15.5 oz each cannelini beans rinsed and drained
2 Tbsp hot sauce
3 oz baby spinach chiffonade
GARNISH
shredded parmesan cheese
croutons

Steps:

1. Cook bacon and set aside. In large pot, add oil and any remaining bacon fat and warm over medium/low heat. Add carrots, celery and onion and stir. Cook about five minutes. Add garlic, salt and lemon pepper. Cover pot and sweat vegetables another 5 minutes. Add cooked turkey bacon.
2. Cook another minute or two and add bay leaves, broth and beans. Cook 20 minutes covered. Add spinach and hot sauce and cook until spinach is wilted, about 2 minutes. Taste and re-season if necessary.
3. Garnish with cheese and (homemade) croutons.

Turkey, Vegetable, and Bean Soup image

Provided by LonghornMama

Categories Poultry

Time 9h15m

Yield 10 serving(s)

Number Of Ingredients 15

2 carrots, cut in large chunks
1 turkey carcass
1 large onion, quartered
2 celery ribs, cut into chunks
3 sprigs parsley
1 bay leaf
1/8 teaspoon dried thyme
10 cups water
2 tablespoons butter (can use olive oil)
2 leeks, cleaned and thinly sliced
4 carrots, thinly sliced
1 (16 ounce) can cannellini beans, drained and rinsed
1/4 cup fresh parsley, chopped
salt and pepper
chopped cooked turkey (optional)

Steps:

In large stock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs, bay leaf, thyme, and water. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered for one hour.
Remove turkey carcass from soup. When cool enough to handle, pick off turkey scraps and refrigerate scraps. Strain broth into a large bowl, cover, and refrigerate overnight.
Remove broth from refrigerator and skim fat with a large spoon. Discard fat.
In stock pot, melt butter (I use olive oil). Add carrot and leek slices; cook 5 minutes. Stir in broth, turkey scraps plus additional chopped cooked turkey if desired, beans, and chopped parsley. Season with salt and pepper and cook until heated through.

Nutrition Facts : Calories 117.4, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.1, Sodium 60.5, Carbohydrate 19.3, Fiber 4.6, Sugar 3.3, Protein 5.3