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Mom’s Turkey Soup

Mom's Turkey Soup

Mom's Turkey Soup


This is the wonderful turkey soup I grew up eating, usually around the holidays. Healthy and delicious.


  • 8 cups de-fatted turkey stock made from bones (or no-salt canned chicken broth)
  • 1 large can diced fire roasted tomatoes
  • 2 bags frozen mixed vegetables
  • 3 – 5 stalks celery, chopped
  • 1 each red, yellow and green bell pepper, chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 3 cups cooked turkey, roughly chopped
  • Seasoning to taste: ancho chili powder (about 1.5 tbsp.), cumin, chili powder (about 2 tsp), herbs (thyme, oregano, etc.), fresh chopped parsley, salt, pepper
  • 1 tbsp. olive oil

Optional Ingredients

  • Potatoes (diced)
  • Cooked rice (add when reheating individual portions)
  • Beans (navy, pinto, black, etc.)


  • Sauté in a skillet with olive oil the onion, bell peppers and celery (about 3 minutes).
  • Add garlic and sauté another 2 minutes or so.
  • Add herbs, a little salt and pepper and chili powders and sauté another 2 minutes or so, stirring so chili doesn’t burn.
  • Remove from heat and stir in tomatoes and parsley.
  • In a large pot, heat stock then stir in the mixed vegetables, chopped turkey and the contents of the skillet.
  • Cook for an hour or two on low heat, uncovered.
  • Cool in water bath, then chill in refrigerator.
  • Skim any fat, taste for seasoning.
  • At this point you can add more vegetables, beans, etc. if you want the soup thicker.
  • Heat through, then pack in individual serving containers and refrigerate.


Yield: Varies. Will keep 3-4 days refrigerated or 6 months frozen at zero.

Nutrition Facts
Amount Per Serving
Calories 156
Total Fat 4g
Saturated Fat .5g
Monounsaturated Fat g
Polyunsaturated Fat g
Trans Fat g
Cholesterol g
Sodium mg
Potassium mg
Total Carbohydrate 17g
Dietary Fiber 18g
Sugars 5g
Protein 19g
* These values were kindly provided by the recipe submitter. John Stone Fitness LLC is not responsible for errors or omissions.

Recipe submitted by John Stone

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