Turkey Vegetable Soup Recipe– ground turkey, mixed vegetables, creamed corn, Rotel, stewed tomatoes, onion powder, garlic powder, beef broth, and brown rice – ready in under 30 minutes. Leftovers are great for lunch and it freezes well. The whole family gobbled this up! I’ve already made it 3 times this month!!
In a Dutch oven or large sauce pan, cook ground turkey until no longer pink. Drain any fat.
Add frozen vegetables, beef broth, creamed corn, diced tomatoes and green chilies, stewed tomatoes, onion powder, garlic powder, salt and pepper. Bring to a boil.
Reduce heat, cover and simmer for 15 minutes. Add instant brown rice. Cover and continue cooking for 10 minutes.
Notes:
Can substitute ground beef, ground chicken, or leftover turkey meat from Thanksgiving.
I use beef broth in the soup. Can substitute turkey broth, chicken broth, or vegetable broth.
I suggest using low-sodium or no-salt broth.
Can I Make turkey soup in the crock pot? Yes. Brown the ground turkey. Add all of the ingredients except the rice to the slow cooker and cook on LOW heat for 4 to 6 hours. Add instant brown rice. Cover and cook until the rice is tender.
Can I freeze turkey soup? Yes! Cook the soup and cool to room temperature. Transfer to freezer bags and store in the freezer for up to 3 months.
Thaw and reheat in the microwave or on the stovetop.
Store leftover soup in an airtight container in the refrigerator.