Turkey and Vegetable Soup

Turkey and Vegetable Soup from Pinay In Texas Cooking Corner


  • 2 cups leftover turkey, chopped
  • 1 medium-sized onion, chopped
  • 1 celery rib, chopped
  • 1 medium sized carrot, chopped
  • 1 medium sized red bell pepper, chopped
  • 3 medium sized russet potato (about 3 cups), cut into ½ inch cubes
  • 6 cups turkey stock (I used the turkey carcass to make the stock) or chicken broth
  • ½ cup heavy cream
  • 2 Tbsp parsley flakes
  • 2 Tbsp olive oil
  •  salt and pepper


1. Put potatoes and turkey stock in a large saucepan and cook over medium heat until potatoes are tender, aproximately 15 minutes.

2. Mash half of potatoes in broth to give thicker consistency.

3. In another pan, saute turkey, onion, celery, carrot and bell pepper for about 3 minutes. Add to the stock and bring to a boil over high heat. Once boiling, reduce heat and simmer, stirring occasionally until carrots are almost tender. Add salt and pepper to suit your taste.

4. Stir in heavy cream and cook until heated through, about 3 minutes. Stir in parsley flakes.

5. Remove from heat. Serve hot.