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Chunky Turkey-Vegetable Soup

80

Every ladleful of this colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2007

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1/2 teaspoon dried crushed rosemary
  • coarse salt and ground pepper
  • 1 pound cooked turkey breast, or 1/2 of turkey reserved from Spice-Rubbed Turkey Breast with Sweet Potatoes, cut into bite-size pieces
  • 1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well

Directions

  1. In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.

  2. Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.

  3. Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.

Reviews Add a comment

  • jaimeeg
    19 APR, 2013
    I just made this recipe and it tastes quite nice. I found that I needed a full 32 oz of stock because the sweet potatoes drank it up and I wanted it to be a soup rather than a stew. I, too, could not find escarole and substituted kale which worked fine.
    Reply
  • MS10152736
    30 NOV, 2010
    I used a 32oz box of broth, a full teaspoon of rosemary, more turkey, and a can of rinsed and drained cannellini beans. Yum!
    Reply
  • sararain
    26 NOV, 2010
    Nutrition Facts Serving Size 347 g Amount Per Serving Calories 232 Calories from Fat 57 % Daily Value* Total Fat 6.3g 10% Saturated Fat 1.1g 6% Trans Fat 0.0g Cholesterol 49mg 16% Sodium 1648mg 69% Total Carbohydrates 19.3g 6% Dietary Fiber 3.0g 12% Sugars 9.5g Protein 24.0g Vitamin A 176% ?Ģ Vitamin C 33% Calcium 5% ?Ģ Iron 15% Nutrition Grade A * Based on a 2000 calorie diet
    Reply
  • sararain
    26 NOV, 2010
    this is a site where you can get nutritional information http://caloriecount.about.com/cc/recipe_analysis.php?process=resubmit
    Reply
  • moreismoremom
    26 NOV, 2010
    Soup is definitely good food! I made a fantastic turkey chili with my leftovers. Visit me at my website: http://moreismoremom.wordpress.com/2010/11/25/spicy-thanksgiving-turkey-chili/
    Reply
  • fmr
    22 JAN, 2009
    I thought this soup was great - had wonderful flavor and is fairly healthy.
    Reply
  • rcravey
    21 JAN, 2009
    This soup is fantastic and it is a great way to use leftover turkey. The ingredients are uniquely different than what I normally put in vegetable soup; we really enjoyed it. I had enough leftover to take for lunch tomorrow....can't wait!
    Reply
  • LisaMarie1972
    20 MAR, 2008
    This is really good. I use whatever greens I can find. I also server it over any type of little pasta.
    Reply
  • cmahon
    22 JAN, 2008
    II request nutritional information on ALL receipes in martha Stewart publications. I skip many receipes that sound wonderful but don't know caloreies and fat etc.
    Reply
  • LadyLinda
    5 JAN, 2008
    as a diabetic, it is important for me to know the nutritional values -- especially carbs. could these be included in the recipes? Thanks! linda from Canada
    Reply