RECIPE: Quick Turkey Soup

If you are all cooked out after Thanksgiving, this is the recipe for you. Although it takes 15 minutes to prepare, it has that been-in-the-kitchen-all-day flavor. I suggest here the standard trio of soup vegetables - onion, carrot and celery - but feel free to use any vegetables you have on hand. Chopped zucchini or green beans, added in the last minutes before serving, give a fresh bright quality to the soup.


  • 4 to 6 cups of turkey stock

  • 1 can of kidney beans

  • 2 cups of leftover turkey meat, chopped, or 1 lb. ground turkey

  • 1 carrot, chopped

  • 1/2 onion, chopped

  • 1 rib of celery or fennel, chopped

  • 1 Tbs. olive oil

  • 10-oz. can of plum tomatoes, chopped, juice reserved


  1. 1. Heat turkey stock in large pot.

  2. 2. Sauté chopped vegetables in oil until soft. Add ground turkey meat, if using, and sauté, breaking into small pieces.

  3. 3. Add vegetables, turkey, beans, tomatoes and reserved tomato juice to stock. Heat thoroughly. Season with salt and pepper, and serve.

- Larissa Phillips