I make a turkey on Thanksgiving only because I know there will be enough left over for turkey soup. Maybe it’s the ginger, maybe it’s the dill, but this is no ordinary turkey soup. I love it, the kids love it, my Italian husband will eat it (there’s no pasta in it so that is saying a lot). It’s light and packed with healthy ingredients and takes about 25 minutes to prepare. Traveling moms – this soup freezes so well! It will save you dinner time prep in the future, promise. Ziploc freezer bags work perfectly.
In a large pot, combine the following ingredients:
Chopped turkey pieces (I use the food processor b/c I like the pieces small. Ditto for the carrots (I prefer fast over beautifully sliced).
2 carrots sliced thin (or chopped in the food processor)
2 zucchini & yellow squash diced
¼ green pepper
¼ red pepper
2 cans diced Italian tomatoes
2 cans water (tomato cans)
1 whole jalapeno
2 chicken bouillon cubes
½ tsp ginger
Italian seasoning; sprinkle dill weed, celery salt
1 can whole kernel corn, drained, rinsed
1 can navy beans
1 can peas (add later)
Bring to a boil then simmer for 25 minutes.
No, the squash will not get too soft and yes, you can use frozen veggies instead of canned. The soup does NOT have a tinny taste but I rinse the canned stuff first anyway. The dill weed is an important ingredient so don’t skimp unless you don’t like dill.
Pauline Clark says
Just wondering…the soup pictured doesn’t look like it has tomato in it? This recipe sounds good too but I was hoping for a great turkey rice or something…not tomato-based? Any ideas?
Meagan says
Do you think using rotel would ruin it? I have lots of rotel to use up before we move.