Turkey Vegetable Soup


Turkey vegetable soup is your answer to all those leftovers. Toss in the turkey, and even the roasted carrots if you have some left.

Image may contain: food and indoor   I cannot have Thanksgiving without a twenty pound turkey being at the center of my table. There is nothing better than a cold turkey sandwich or a warm bowl of turkey soup the day after Thanksgiving. I use frozen mixed vegetables in this soup because I always have some in my freezer. But you could always use leftover green beans, corn or peas that were on your Thanksgiving table too.



  • 1 tablespoon Olive Oil
  • 1 small Onion, Peeled and diced
  • 1 large Carrot, Peeled and chopped
  • 2 stalks Celery, Chopped
  • 6 cups Turkey Stock, Chicken can be substituted
  • 1 large Potato, Peeled and chopped
  • 1 teaspoon Dried Thyme
  • 2 tablespoons Tomato Paste
  • 3 cups Cooked Leftover Turkey, Chopped
  • 10 ounces Frozen Mixed Vegetables, 1 package
  • Salt and Pepper, To taste


  1. In a large sauce pan, heat the olive oil on medium high heat. Add the onions, carrots and celery.
  2. Sauté on medium heat for a few minutes or until vegetables are wilted.
  3. Add broth or stock and potatoes to the pot. Bring to a simmer and reduce heat to low.
  4. Add thyme, tomato paste and turkey. Cover with lid and simmer for 15 minutes.
  5. Add frozen vegetables and cook another 10 minutes or until vegetables are tender.
  6. Season with salt and pepper to taste.


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