Leftover Turkey Vegetable Soup

High Cotton Photography
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 125 mins

Use a turkey carcass that hasn't been completely stripped of meat, although too much skin still adhering to it can make the soup oily.


1-- leftover turkey carcass, with some meat still on the bones
3 1/2quarts water
2-- bay leaves
1medium onion, finely chopped
2-- celery stalks, thinly sliced
2medium carrots, peeled and thinly sliced
1medium rutabaga, peeled and diced
1medium parsnip, peeled and thinly sliced
1medium parsnip, peeled and thinly sliced
1 1/2teaspoons dried thyme
1teaspoon rubbed sage
1teaspoon salt, or additional to taste
1/2teaspoon freshly ground pepper


  1. Place carcass, water and bay leaves in a large soup pot or Dutch oven. If carcass is not fully submerged, break it into pieces. Cover and bring to a simmer over high heat. Skim off foam, reduce heat to low, and simmer 1 hour.
  2. Transfer bones to a large bowl using a slotted spoon. Discard bay leaves. Add remaining ingredients to broth; simmer, uncovered, about 1 hour or until vegetables are tender.
  3. Remove meat from bones. Chop, stir into soup, and simmer 5 minutes or until thoroughly heated. Taste and add more salt if needed before serving.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Calories 80
  • Glycemic Load 4.01
  • Fat 0
  • Saturated Fat 0
  • Polyunsaturated Fat 0
  • Monounsaturated Fat 0
  • Cholesterol 0
  • Sodium 140mg
  • Potassium 660mg
  • Carbohydrate 19g
  • Fiber 6g
  • Sugars 10g
  • Protein 2g
  • Trans Fat 0
  • Vitamin A 70%
  • Vitamin C 60%
  • Calcium 10%
  • Iron 8%