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Turkey Vegetable Soup

Got Thanksgiving leftovers? Sick of turkey sandwiches? Bob's Vegi Soup Mix makes for a fantastic and easy base for this hearty, low fat soup! This recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Low Fat, Low Sugar, Soy Free.

  • 2 cups Vegi Soup Mix
  • 8 cups Water
  • 1 Onion diced
  • 2 cups Turkey leftovers (or chicken)
  • 2 pinches Salt and Pepper
  • 1 pinch Garlic Powder or Garlic Salt
  • 1 pinch Celery Seed
  • 1 cup Carrots sliced
  • 1 cup Green Beans

Gluten Free Cornbread


Step 1

In a large stockpot or dutch oven, combine soup mix, water, onion and spices on medium heat and cover for 10 minutes. Stir occasionally. (Follow initial directions for sorting and rinsing soup mix first.)

Step 2

Add turkey to soup mixture and stir.

Step 3

If using raw vegetables, add them at the same time as the turkey. If using leftover vegetables, add them half an hour into cooking time so they won't turn to mush.

Step 4

Let simmer on low to medium heat for an hour to an hour and a half until a nice soup consistency forms.

Makes approx. 10 servings.

Gluten Free Cornbread

Make cornbread per directions on packaging.


Any vegetables can be used in this soup, as well as any leftover protein you may have on hand. The cornbread makes a great accompaniment to the soup. This was a great way to use up the turkey meat leftover from Thanksgiving, and easily feeds a family of four, or a family of two for 2 nights. Enjoy!
Turkey Vegetable Soup

Prep Time: 15 minutes

Cook Time: 90 minutes

Total Time: 105 minutes

Servings: 10


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Products Used in this Recipe

Vegi Soup Mix

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Gluten Free
GF Cornbread Mix

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