Best 5 Turkey Soup With Vegetables Lentils And Chickpeas Recipes

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Cooking a delicious and wholesome turkey soup with vegetables, lentils, and chickpeas is a perfect way to warm up on a chilly day or enjoy a comforting meal with family and friends. The combination of turkey, vegetables, lentils, and chickpeas creates a flavorful and nutritious soup that is packed with protein, fiber, and vitamins. Whether you are looking for a comforting meal or a light and healthy lunch, this turkey soup is sure to satisfy your taste buds and provide a nutritious boost to your diet.

Let's cook with our recipes!

SKINNY TURKEY-VEGETABLE SOUP



Skinny Turkey-Vegetable Soup image

The blend of flavors and colors in this hearty soup will bring everyone at the table back for more. -Charlotte Welch, Utica, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

2 medium onions, chopped
2 medium carrots, halved and thinly sliced
2 celery ribs, chopped
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
3 garlic cloves, minced
4 cups water
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/2 cup frozen peas
1 bay leaf
4 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce, optional
1/2 cup uncooked whole wheat orzo pasta
2 cups cubed cooked turkey breast
1 tablespoon minced fresh cilantro

Steps:

  • In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.

Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 257mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

SLOW COOKER TURKEY AND VEGETABLE SOUP



Slow Cooker Turkey and Vegetable Soup image

Delicious slow cooker vegetable soup with ground turkey and lentils. Very earthy and hearty. Serve alone or with homemade bread for a delicious fall meal.

Provided by Shanelle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 5h35m

Yield 8

Number Of Ingredients 17

1 pound ground turkey
½ cup diced onion
4 cups water, or more to taste
2 (14.5 ounce) cans diced tomatoes with juice
2 medium potatoes, peeled and cubed
2 medium carrots, chopped
1 medium red bell pepper, chopped
2 stalks celery, chopped
1 cup dried lentils
1 cup chopped broccoli
1 cup frozen corn
¼ cup molasses
4 leaf (blank)s bay leaves
3 cubes beef bouillon
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
  • Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
  • Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 43.9 g, Cholesterol 41.9 mg, Fat 5 g, Fiber 11.3 g, Protein 21 g, SaturatedFat 1.2 g, Sodium 842 mg, Sugar 12.1 g

TURKEY SOUP WITH VEGETABLES, LENTILS AND CHICKPEAS



Turkey Soup With Vegetables, Lentils and Chickpeas image

With my leftover cooked turkey and broth, I came up with this recipe. This hearty soup is chocked full with veggies, chick pea, lentils and macaroni.

Provided by Abby Girl

Categories     Beans

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery, chopped
3/4 cup mushroom, sliced
3 garlic, minced
6 cups turkey broth (homemade or canned)
1/2 cup lentils
19 ounces chickpeas, rinsed
2 cups cooked turkey, chopped
1/2 cup whole wheat macaroni
1 1/2 teaspoons italian seasoning
salt and pepper (to season)

Steps:

  • In a large dutch oven, heat the oil. Add the onion, carrots, celery and mushrooms. Cook for 4 minutes. Add the garlic and cook for another 2 minutes or until onion is translucent.
  • Add turkey broth, lentils and chick peas, bringing the soup to a boil. Reduce heat and simmer, for 30 minutes or until lentils are cooked.
  • Remove the pot from the element and add the chopped turkey and macaroni. (The hot liquid will continue cooking the macaroni).
  • Let sit for 10 minutes.
  • Season with Italian seasoning and salt and pepper.

Nutrition Facts : Calories 342.6, Fat 8.3, SaturatedFat 1.5, Cholesterol 35.5, Sodium 333.5, Carbohydrate 45.1, Fiber 7.9, Sugar 3, Protein 23.6

TUNISIAN TOMATO SOUP WITH CHICKPEAS AND LENTILS



Tunisian Tomato Soup With Chickpeas and Lentils image

A variation on a Molly Katzen recipe I found on the Internet. Though the spices are quite different, the basic ingredients -- tomatoes, lentils and chickpeas -- remind me of the popular Moroccan soup called harrira. Have not yet tried this one but as fall comes, this will certainly make an appearance in my soup pot.

Provided by justcallmetoni

Categories     Lentil

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

1 cup lentils, sorted & rinsed
1 cinnamon stick
7 cups water (more or less)
1 tablespoon olive oil
3 cups minced onions
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon turmeric
1 1/2 teaspoons cumin seeds
2 teaspoons ground cumin
3 bay leaves
1 (28 ounce) can crushed tomatoes
2 cups cooked chickpeas, drained and rinsed (canned is fine)
black pepper
cayenne pepper
currants (optional)
plain yogurt (optional)
parsley, chopped (optional)
of fresh mint, chopped (optional)

Steps:

  • In a large soup pot, place lentils with the cinnamon stick in 7 cups water and bring to a boil. Reduce heat and cook until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils, reserving the liquid.
  • Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Saute over medium heat for 5 to 10 minutes or until the onions are soft. If the pot gets a bit dry moisten with some of the reserved lentil water.
  • Measure out the reserved lentil water and add water to reach 6 cups of liquid and return to soup pot with the spiced cooked onions. Add the canned crushed tomatoes with juice and bring to a boil. Lower heat to a simmer, partially cover and cook for another 15 minutes or so.
  • Stir in the chickpeas and lentils and cook for about 5 minutes to warm through. The legumes should not become mushy.
  • Season to taste with the two peppers and lemon juice; adjust salt.
  • Serve hot with some yogurt [omit for Vegan], a sprinkling of parsley or mint, and currants, if desired.

HEARTY VEGETABLE LENTIL SOUP



Hearty Vegetable Lentil Soup image

My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

6 bacon strips, chopped
1 pound red potatoes (about 3 medium), chopped
2 medium carrots, chopped
1 medium onion, chopped
6 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups dried lentils, rinsed
4 cups chicken stock

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges

Tips:

- For a richer flavor, use homemade turkey stock or broth instead of water. - If you don't have any cooked turkey, you can use rotisserie chicken or even canned chicken. - Add other vegetables to your soup, such as carrots, celery, or potatoes. - If you want a thicker soup, add some cooked rice or barley. - Serve your soup with a side of crusty bread or crackers.

Conclusion:

This turkey soup with vegetables, lentils, and chickpeas is a hearty and flavorful meal that's perfect for a cold winter day. It's also a great way to use up leftover turkey after Thanksgiving or Christmas. With its combination of lean protein, vegetables, and lentils, this soup is a healthy and satisfying choice for lunch or dinner.

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