Crockpot Turkey Vegetable Soup
Gluten Free Living – 2016
Crockpot Turkey Vegetable Soup is a fantastic soup to make after the holidays. It’s a great way to use up leftover turkey and turkey broth. Then add a lot of fresh veggies and herbs and you end up with a healthy, low calorie, gluten free soup that’s a great main dish meal after the heavy eating from the holidays.
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Last month I had a lot of leftover turkey and broth after our Thanksgiving meal. I made up this recipe and then realized that our pastor and his wife were dealing with a sick household over those holidays. I decided to send them a large portion of this soup along with some Pumpkin Muffins (which they raved over), and some Gluten Free Cheddar Bay Biscuits. It was a quick and easy meal for me and helped them out after dealing with sick kids for several days.
This delicious soup was the second recipe out of four different soups that I made from our leftover turkey this year. I was amazed it went so far, but I’m sure glad that it did. If you’re looking for delicious and low calorie ways to use up that turkey from Thanksgiving or Christmas, this is the recipe for you. If you want to make this during the year you can always substitute cut up chicken and chicken broth. However you make it, it’s a wonderful and delicious soup that’s hearty and filling and sure to please. Plus, it’s so easy since you throw everything into the slow cooker. The slow cooker does the work and you have time free for other things in your schedule. I love that! Give Crockpot Turkey Vegetable Soup a try. It’s great reheated for leftovers too.
Crockpot Turkey Vegetable Soup is a great way to use up leftover turkey and broth after the holidays.
Crockpot Turkey Vegetable Soup is healthy, low calorie, clean eating and gluten free. I served the soup with Wayside Inn Pumpkin Muffins. What a treat!
This soup is great comfort food.
Here’s what I did.
I used these ingredients. The container contains turkey broth and the zip lock bag contains leftover turkey.
I cooked off the turkey carcass so I ended up with a gallon or so of turkey broth. Pour turkey broth into a crockpot.
Add turkey, red potatoes, zucchini, yellow squash, orange and red bell peppers, celery, leeks, garlic and onions.
Add seasonings. Cover with lid and cook on high setting for 2 hours.
Add mixed vegetables. Cook an additional hour or two if necessary, until veggies are heated through.
Garnish soup with additional fresh rosemary, chives or thyme.
Here’s a ladle full of Crockpot Turkey Vegetable Soup. All the fresh veggies make this soup really healthy.
If you’re looking for a great way to use up leftover turkey or veggies, this is a great recipe to start with.
I served Crockpot Turkey Vegetable Soup with Pumpkin Muffins. Both were delectable.
Here’s the recipe.
CROCKPOT TURKEY VEGETABLE SOUP
(My own concoction)
Crockpot Turkey Vegetable Soup
Equipment
- 1 large crockpot
- 1 sharp knife to cut vegetables
- measuring spoons
- measuring cups
- 1 very large kettle with lid large enough to cook off a turkey carcass
- 1 soup ladle
Ingredients
- 4 cups turkey cooked
- 6 cups turkey broth
- 2 ribs celery sliced diagonally
- 1 leek green top removed, washed thoroughly and sliced
- 1 large onion chopped
- 3 cloves garlic minced
- 1 orange bell pepper chopped (or yellow)
- 1 red bell pepper chopped
- 2 cups red potatoes washed, unpeeled, cubed
- 16 oz. bag mixed vegetables frozen and thawed
- 1 medium zucchini squash sliced in 1/2" pieces (or two small)
- 1 medium yellow squash sliced
- 1/4 cup fresh parsley minced (or more, if desired)
- 1 tbsp. fresh rosemary minced (or more, if desired)
- 1 tsp. fresh thyme minced (or more, if desired)
- 1 tbsp. fresh oregano minced (or more, if desired)
- 2 tbsp. fresh sage minced (or more, if desired)
- 1 tsp. dried marjoram (You can use fresh if you have it)
- 2 bay leaves
- 2 tsp. sea salt
- 3/4 tsp. ground black pepper
- 1 tbsp. fresh parsley minced, for garnish if desired
- 1 tsp. snipped, fresh chives for garnish, if desired
- 1 tsp. fresh thyme minced, for garnish, if desired
Instructions
- Cook off a turkey carcass and reserve the turkey broth.
- Cut turkey in bite-sized pieces.
- Place broth and turkey in crockpot on low heat.
- Add celery, leeks, garlic, onions, bell peppers, potatoes, squash, seasonings and bay leaves.
- Cover with lid.
- Cook about 2 hours on high.
- Add mixed vegetables and cook an additional 1-2 hours or until veggies are tender.
- Remove bay leaves.
- Ladle soup into bowls.
- Top with fresh parsley, thyme or snipped chives for garnish.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Crockpot Turkey Vegetable Soup is a low calorie way to get back on track with a good diet and exercise plan after overeating during the holidays. 🙂 Yes, we indulged in those scrumptious Wayside Inn Pumpkin Muffins, too!
The ease of making this soup in the crockpot is what I like.
This close up shows all the wonderful veggies. This soup is seasoned to perfection. The flavors are scrumptious. Pumpkin Muffins are a great accompaniment to this tasty soup.
You may also enjoy these delicious recipes!
Crockpot Turkey Vegetable Soup
Equipment
- 1 large crockpot
- 1 sharp knife to cut vegetables
- measuring spoons
- measuring cups
- 1 very large kettle with lid large enough to cook off a turkey carcass
- 1 soup ladle
Ingredients
- 4 cups turkey cooked
- 6 cups turkey broth
- 2 ribs celery sliced diagonally
- 1 leek green top removed, washed thoroughly and sliced
- 1 large onion chopped
- 3 cloves garlic minced
- 1 orange bell pepper chopped (or yellow)
- 1 red bell pepper chopped
- 2 cups red potatoes washed, unpeeled, cubed
- 16 oz. bag mixed vegetables frozen and thawed
- 1 medium zucchini squash sliced in 1/2″ pieces (or two small)
- 1 medium yellow squash sliced
- 1/4 cup fresh parsley minced (or more, if desired)
- 1 tbsp. fresh rosemary minced (or more, if desired)
- 1 tsp. fresh thyme minced (or more, if desired)
- 1 tbsp. fresh oregano minced (or more, if desired)
- 2 tbsp. fresh sage minced (or more, if desired)
- 1 tsp. dried marjoram (You can use fresh if you have it)
- 2 bay leaves
- 2 tsp. sea salt
- 3/4 tsp. ground black pepper
- 1 tbsp. fresh parsley minced, for garnish if desired
- 1 tsp. snipped, fresh chives for garnish, if desired
- 1 tsp. fresh thyme minced, for garnish, if desired
Instructions
- Cook off a turkey carcass and reserve the turkey broth.
- Cut turkey in bite-sized pieces.
- Place broth and turkey in crockpot on low heat.
- Add celery, leeks, garlic, onions, bell peppers, potatoes, squash, seasonings and bay leaves.
- Cover with lid.
- Cook about 2 hours on high.
- Add mixed vegetables and cook an additional 1-2 hours or until veggies are tender.
- Remove bay leaves.
- Ladle soup into bowls.
- Top with fresh parsley, thyme or snipped chives for garnish.
2 Comments
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