What Vegetables Go in Turkey Soup? A Complete Guide

Turkey soup is the perfect way to use up leftover turkey after the holidays. It’s warm, comforting and you can pack it full of vegetables to make it even more nutritious. But with so many veggies to choose from, how do you know which ones to put in your turkey soup?

I’ve made my fair share of turkey soups over the years and have come to learn that while almost any vegetable can work, some are better suited than others. In this article, I’ll share my tips on how to make the best turkey veggie soup and walk through the vegetables that I think work best.

The Importance of Choosing the Right Veggies

Choosing the right mix of vegetables is key for a flavorful and well-balanced turkey soup. You want a combination of aromatics like onion and garlic to build flavor, starchy veggies like potato or carrot to thicken and add body, and quick-cooking veggies like spinach or peas that you add near the end.

The vegetables you choose impact the soup’s texture, color, nutrients and overall taste. Don’t just throw in any leftover veggies – be purposeful in your selection. I recommend picking 3-5 veggies to focus on for the best results. Too many competing flavors can make the soup taste muddled.

The Best Vegetables for Turkey Soup

Here are my top vegetable recommendations for turkey soup and why I think they work so well

Onions

Onions are must for any soup. When cooked down, they develop a sweet, aromatic flavor that brings out the richness of the broth. I like using a mix of yellow and white onions.

Carrots

Carrots add a pop of color, natural sweetness, and bump up the nutrition with their beta-carotene. They also help thicken the broth. I use sliced carrots in my turkey veggie soup.

Celery

Celery provides an underlying herbal quality and fresh crunch. Like onions and carrots, it boosts the savory umami flavor. Be sure to use both the stalks and leaves.

Potatoes

Potatoes act as a thickener, making the broth nice and hearty. I like using russet or yellow potatoes since they break down well as they simmer. Dice them small so they cook through.

Frozen Peas

Sweet peas add bright green flecks and pop of color. I prefer frozen peas since they hold their shape better than canned when cooked Stir them in at the end

Fresh Spinach

Spinach wilts down into ribbons that meld into the soup beautifully. It packs extra nutrients like vitamin A, vitamin C, iron and folate. Add a couple handfuls at the end.

Garlic

A bit of minced garlic adds a punch of flavor. Be careful not to add too much or it can overwhelm the other flavors. I use 2-3 cloves.

Honorable Mentions

In addition to the veggies above, here are some others I like to use:

• Leeks – for a more delicate onion-like flavor
• Celery root – if you want a deeper celery taste
• Sweet corn – for pops of sweetness (frozen kernels are best)
• Green beans – add freshness and crunch
• Zucchini – blends into the background well
• Mushrooms – add an earthy, meaty quality

Vegetables to Avoid

On the flip side, here are some veggies I’d avoid for turkey soup:

• Bell peppers – can sometimes taste bitter when cooked
• Broccoli – doesn’t hold up well to prolonged cooking
• Cauliflower – can give an unwelcome cabbage-y taste
• Eggplant – not the right flavor profile for soup
• Tomatoes – make the broth acidic

Tips for Adding Vegetables

When making your turkey veggie soup, follow these tips for handling the vegetables:

• Cut veggies to roughly the same size so they cook evenly. Opt for small dice.
• Start with your aromatics like onions, carrots, celery first.
• Add sturdier veggies like potatoes and mushrooms early on so they fully cook.
• Quick cooking veggies like spinach and peas can be added in the last 5 minutes.
• If using canned veggies, rinse and drain them well before using.
• Add fresh herbs like parsley at the very end for a pop of color and flavor.

Sample Turkey Vegetable Soup Recipe

To pull it all together, here’s a sample recipe for a classic turkey veggie soup:

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, sliced
• 2 ribs celery, sliced
• 2 cloves garlic, minced
• 3 cups chopped leftover turkey
• 3 small potatoes, peeled and diced
• 4 cups turkey or chicken broth
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery. Cook for 5 minutes until starting to soften.
2. Add the garlic and cook 1 minute more.
3. Add the turkey, potatoes and broth. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Stir in the frozen peas and cook 5 minutes more.
6. Remove from heat and stir in the fresh parsley. Season with salt and pepper.

Get Creative with Your Turkey Veggie Soup!

One of the great things about soup is you can really customize it to your taste. Play around with different vegetable combinations and seasonings to make it your own. Leftover veggies from your holiday meal are perfect for using up in soups.

With this guide on which vegetables work best, you can now make a deeply satisfying pot of turkey veggie soup packed with flavors and nutrients using your leftover turkey. Enjoy this comforting soup on chilly nights or anytime you need a healthy, homemade meal.