Smoked Turkey Vegetable Soup
Equipment
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 3 carrots peeled and sliced
- 2 celery stalks chopped
- 1 cup green beans cut into 1-inch pieces
- 1 zucchini chopped
- 1 can 14.5 oz diced tomatoes
- 6 cups chicken or turkey broth
- 2 cups chopped smoked turkey cooked
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup corn fresh or frozen
- 1 cup baby spinach or kale optional
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
Sauté The Base
- I start by heating olive oil in a large soup pot over medium heat. I add the onions, garlic, carrots, and celery, and sauté them until they're tender and fragrant—about 5 to 7 minutes.
Add Veggies And Seasoning
- Next, I stir in the green beans, zucchini, thyme, and smoked paprika. I let them cook for another 3 minutes to build up more flavor.
Pour In The Broth And Tomatoes
- I pour in the broth and the can of diced tomatoes (including the juice). I bring everything to a gentle boil.
Simmer With Smoked Turkey
- Once it’s bubbling, I reduce the heat to low, stir in the smoked turkey, and let the soup simmer uncovered for about 30 minutes. The flavors deepen beautifully at this stage.
Finish With Greens And Corn
- I add the corn and spinach (or kale) during the last 5 minutes of cooking. A quick stir is all it takes to wilt the greens perfectly.
Taste And Serve
- I always taste and adjust the seasoning at the end, then ladle the soup into bowls and top it with chopped fresh parsley.
Notes
This smoked turkey vegetable soup has become my go-to after Thanksgiving, but honestly, I make it year-round. The smoky depth of flavor is unmatched, and it’s a beautiful way to use every last bit of turkey in my fridge.