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4.3 of 5 (27)
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Nutritional Info
  • Amount Per Serving
  • Calories: 243.0
  • Total Fat: 6.2 g
  • Cholesterol: 33.6 mg
  • Sodium: 1,107.6 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 24.9 g

View full nutritional breakdown of Robust Turkey Vegetable Soup calories by ingredient
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Robust Turkey Vegetable Soup

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Recipe courtesy of the National Turkey Federation, for more like it, please visit Recipe courtesy of the National Turkey Federation, for more like it, please visit


    1 Tablespoon canola oil 1 Medium onion, chopped 1 Stalk celery, chopped 2 Cups COOKED TURKEY, chopped 4 Cups TURKEY BROTH 1/2 Cup green beans, cut in 1/2-inch pieces 1/2 Cup carrots, peeled and cut in chunks 1/2 Cup broccoli, cut in 1/2-inch pieces 1/2 Cup lima beans 1/2 Cup corn kernels 1/2 Cup zucchini, sliced 3 Medium tomatoes, peeled and quartered 1 Cup cooked rice 1/2 Teaspoon dried oregano leaves 1/2 Teaspoon dried thyme leaves 2 Tablespoons fresh parsley, chopped To taste salt and black pepper


1. In a large soup kettle, heat oil and sauté onions and celery. Sauté until vegetables are soft. Add turkey, stock, all vegetables, rice and herbs.

2. Simmer 10-12 minutes until vegetables are tender crisps. Stir in parsley and season with salt and pepper.

NOTE: Prepare the day before, cover and refrigerate for flavors to blend.

Makes 6 servings

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Member Ratings For This Recipe

  • Changed up the veggies to match what I had on hand. I'm pretty sure the sodium level is related to the turkey stock they used. There may have been salt added to the turkey before I bought it, but I did not salt it and my stock was from the turkey that we cooked for Thanksgiving. Quite tasty. - 11/28/11

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  • good - 11/28/11

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  • I ran this through a recipe analyzer and came up with 282 calories per serving BUT only 688mg sodium. I bet with a few tweaks I can get the sodium down a bit more. The other counts were more or less the same. I am giving this a try tonight but I think it sounds good.

    (Later: This soup was a HIT! - 1/6/11

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  • I also added noodles. - 1/4/11

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  • Sodium cout HAS to be wrong...I made my own turkey stock (from T-Day bird)...and added all the leftover stuff from the fridge...YUM! - 11/26/10

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  • No corn, no Broccoli , no zucchini and no rice. Added a can of well rinsed black beans. Garlic and extra onions.
    Added Baby spinach leaves last 10 minutes of cooking. Kept it as low carb as I could. Omitted parsley and salt
    It came out really well did use Bay leaf and ground Thyme. - 6/5/10

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  • I made this soup with a few small changes. I used only a couple sprays of olive oil. I used fat free, low sodium chicken broth. I used spinach instead of broccoli (add near end) and I added a couple more veggies that I happened to have. It came out great! Will definitely make again! - 11/12/09

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  • I don't understand why the sodium count is so high. Otherwise it looks like a good, healthy recipe...unless that sodium is correct, in which case, I'll pass. - 4/9/09

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  • Way too much sodium! - 4/9/09

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  • WOW!!! Such a quick and tasty recipe! I served soup with a scoop of wild rice in the center instead of white rice and it became an elegant, quick and tasty meal. - 10/22/08

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  • This soup turned out exellent. Very tasty and a good way to use up those turkey leftovers. - 12/3/07

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  • I made this recipe but I omitted the zucchini and broccoli and added cabbage and 2 TBSP tomato paste. A very good way to use leftover turkey. - 11/24/07

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  • This is really nice! A great way to use leftovers too! - 3/23/07

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  • now this sounds good....also another thing to do after holiday with all the turkey pieces left - 3/20/07

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  • Sounds great for turkey leftovers. Soup is also great. I'll have to show my mom. - 3/18/07

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  • This recipe is amazing! Now I have a better recipe for after Thanksgiving turkey. - 3/18/07

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  • This is amazingly quick! Great for the dy after the BIG turkey. Just hafta remember to save some. Bet it´ll work in my crockpot! It worked well using turkey legs - so-o-o inexpensive! - 3/18/07

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