Leftover Turkey Vegetable White Bean Soup Recipe (High Protein, High Fiber) by 30Seconds Food
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If you're wondering how to turn your leftover Thanksgiving turkey into a clean-eating meal you can feel good about, look no further. "This veggie-packed turkey bean soup is so good, with lots of flavor and hearty satisfying ingredients to warm you up!" says Rachel Maser, mom of four and founder/creator of the clean eating blog Clean Food Crush®.
Rachel notes that the high-fiber and high-protein soup only gets tastier after a few hours simmering on the stove – and she loves having leftovers for lunches the next day. "I LOVE to pack our soups with lots and lots of vegetables, and for whatever reason, those veggies in soups seem to get eaten better than vegetables dished onto their plates. A strange phenomenon I’ve noticed with my teenagers."
Here's your shopping list for this wholesome turkey vegetable soup recipe: olive oil, turkey (leftover or ground), onion, garlic, oregano, coriander, ginger, turmeric, cinnamon, chicken or turkey broth, carrots, celery, sweet potato, cannellini beans, tomatoes and zucchini. The parsley or cilantro garnish is optional. Check out the health benefits of turkey, the health benefits of sweet potato and the health benefits of beans. Not to mention the health benefits of fiber and the health benefits of protein.
This flavor-packed, gluten-free soup is ready in no time, making it an easy option for lunch or a satisfying dinner with bread on the side.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Ingredients
- 1 tablespoon olive oil or avocado oil
- 2 pounds turkey (leftover or ground)
- 1 large red or yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon turmeric powder
- 1/2 teaspoon cinnamon
- 10 cups chicken broth or turkey bone broth
- 4 large carrots, peeled and diced
- 4 celery ribs, chopped
- 1 medium sweet potato, peeled and chopped into 1/2-inch pieces
- 2 cans (14 ounces each) cannellini beans or butter beans, drained and rinsed
- 2 large tomatoes, diced
- 1 large fresh zucchini, diced
- a handful of chopped parsley or cilantro, to garnish
Here's how to make it:
- Heat the oil in a large soup pot or stock pot over medium heat. Add in the turkey. If using ground meat, cook it until it's no longer pink, mincing it with a wooden spoon. Add sea salt and pepper to taste. (You can use leftover turkey or fresh ground turkey for this recipe.)
- Stir in the onions, garlic and all spices. Cook, stirring constantly, for 5 minutes, to allow the meat to absorb all the flavors from spices and onions. Stir in all of the remaining ingredients except for the zucchini and fresh herbs. (Feel free to add any additional vegetables you prefer, such as broccoli.)
- Bring to a boil, then reduce the heat to a low, cover and simmer for 30 minutes, or until the veggies are tender and flavors have had time to meld together. (If you want a slightly "creamier" soup, you can use a potato masher or a fork and mash up some of the beans. This step is optional, but it will thicken up your broth if desired.)
- Once the veggies are done, add your zucchini and continue to cook, uncovered, for 5 minutes more. Just before serving, garnish with your freshly chopped herbs. Serve. Store the soup in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop in a saucepot. This soup freezes well, so you may want to keep some in reserve for a rainy (or snowy) day.
Recipe and photo courtesy of Clean Food Crush®.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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