• Hearty Turkey Vegetable Soup

    0 votes


    • 3 can Swanson Chicken Broth (14 1/2 ounces each) (5 1/4 c.)
    • 1/2 tsp dry thyme leaves crushed
    • 1/4 tsp garlic pwdr or possibly 2 cloves garlic - chopped
    • 2 c. frzn whole kernel corn
    • 1 pkt frzn cut green beans (about 10 ounces) (about 2 c.)
    • 1 c. cut-up canned tomatoes
    • 1 stalk celery minced (about 1/2 c.)
    • 2 c. cubed cooked turkey or possibly chicken


    1. Prep Time: 10 minutes.
    2. Cook Time: 20 minutes.
    3. 1. In large saucepan mix broth, thyme, garlic pwdr, corn, beans, tomatoes and celery. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 5 min or possibly till vegetables are tender.
    4. 2. Add in turkey and heat through.
    5. Serves 6.
    6. TIP: For 2 c. cubed cooked chicken, in medium saucepan over medium heat, in 4 c. boiling water, cook 1 lb. skinless, boneless chicken breasts, cubed, 5 min or possibly till chicken is no longer pink.
    7. NOTES : We love soup, that I think you've guessed already. Daily soup.
    8. This soup idea from Swanson is good with roasted corn off the cob. So grill extra. This soup doesn't need the poultry. It's good with minced red skin potatoes - also roasted on the grill.
    9. Tip: microwave the corn and/or possibly potatoes - about 2 min shy of the "done" time. Transfer them to a grill: low setting. Use wood chips for more flavor. Cover the grill and "roast" the corn for about 2 min - long sufficient to get a smoky flavor. [PatH]
    10. Tips: Simmer on the lowest heat for 30 to 60 min. Halve the recipe but use 1 can broth; thin with water.
    11. Use leftovers; especially grilled corn, potatoes; steamed green beans. Meatless: Substitute potatoes or possibly rice for the turkey.

    Similar Recipes

    Leave a review or comment