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one ordinary bowl of clear golden turkey broth with diced roast turkey, small yellow potato cubes, soft pale cabbage pieces, short green beans and green zucchini cubes, with no noodles, rice, tomato or garnish
Andre Lewis

Turkey Vegetable Soup

Vegetable soup gives leftover turkey a lighter setting after a dinner full of rich sides, with cabbage, green beans, zucchini and small potato cubes in clear broth. Add the vegetables in stages so the zucchini stays intact while the potatoes finish. The turkey joins the tender vegetable base only long enough to heat through, and a small spoonful of vinegar sharpens the broth without making the bowl sour.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 8 oz Yukon Gold potatoes cut into 1/2-inch cubes
  • 2 cups green cabbage cut into small pieces
  • 6 cups low-sodium turkey broth
  • 1 bay leaf
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 1/2 cups green beans trimmed and cut into 1-inch pieces
  • 1 small zucchini cut into 1/2-inch cubes
  • 3 cups cooked roast turkey skin removed and diced
  • 1 tsp white wine vinegar

Method
 

  1. Heat oil in a 6-quart pot and cook onion over medium heat for 5 minutes. Add garlic for 30 seconds, then potatoes, cabbage, broth, bay leaf, salt and pepper.
  2. Bring to a simmer and cook for 12 to 15 minutes until potatoes are almost tender.
  3. Add green beans and zucchini and simmer for 7 to 9 minutes until all vegetables are tender but still hold their shapes.
  4. Add roast turkey and simmer gently for 5 to 8 minutes until the turkey reaches 165°F. Remove bay leaf.
  5. Stir in vinegar and divide turkey, vegetables and broth evenly among 6 bowls.