Fitness & Nutrition

What to Do With the Leftovers: Healthy Turkey Soup

By on 11/22/2017

Make this easy soup with some leftover turkey. It will be ready in about an hour. It’s diabetic-friendly, gluten-free and heart-healthy.


  • Tbsp olive oil
  • 1/2 cup chopped onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1/8 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • can (14.5 oz) diced tomatoes with liquid
  • cups water
  • cups vegetable broth (gluten-free if needed)
  • can (15 oz) great Northern beans rinsed and drained
  • cups (about 16 oz) cubed cooked turkey
  • 1/2 cup cubed zucchini
  • Tbsp dried parsley


  • In a large saucepan, heat oil over medium heat until hot. Add onion and sauté until softened, about 4 minutes.
  • Stir in carrot, celery, pepper, oregano and basil. Cover and cook over low heat for 5 minutes.
  • Add tomatoes with their liquid, water, broth and beans and stir. Cover saucepan and bring to a boil. Lower heat and simmer gently for 30 minutes.
  • Add turkey, zucchini and parsley and cook until zucchini is cooked through, about 8 to 10 minutes. Serve.

Serves 10
Serving size: 1 cup

Calories: 132
Fat: 2g
Saturated Fat: 0g
Cholesterol: 38mg
Sodium: 422mg
Carbohydrates: 12g
Fiber: 3g
Protein: 17g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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