This leftover turkey soup with vegetables and beans turns Thanksgiving/Christmas leftovers into a hearty, nourishing dish the whole family will enjoy. Simple and easy to make it comes together in under 40 minutes.
This leftover turkey soup is a simple way of turning turkey leftovers into a delicious, one pot meal. Apart from the turkey you’ll need a few vegetables and a can of beans. I have used both the beans as well as the liquid from the can – these add substance and thicken the soup naturally, plus there’s no waste!
If you like this soup recipe you might also like this creamy turkey tomato soup I made a while ago. Other leftover turkey recipes you might like include turkey patties with potato, as well as this turkey salad sandwich with chickpeas.
What vegetables can I use in this leftover turkey soup recipe
This leftover turkey soup is extremely adaptable – you can use lots of different vegetables, depending on what you happen to have in your fridge. I opted for commonly used carrots, parsnip, celery and potatoes but you can add butternut squash, cabbage, swede or turnip. You could also use sweet potatoes instead of white potatoes. Keep in mind, however, that you might have to add more stock/water and adjust the seasoning if you use more vegetables.
As this is a holiday leftovers recipe you can add your leftover ham or brussels sprouts into the pot too. Remember to add any ready cooked vegetables towards the end of cooking, just to heat them through.
Equipment you’ll need
- Kitchen scales
- Chopping board, knife and vegetable peeler
- Large pot with lid and large spoon
How to make leftover turkey soup with beans: step-by-step
1. Gently fry the onion, celery and bay leaf in 2 tablespoons of oil for 3-4 minutes until golden.
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2. Add the carrots, parsnip and potatoes and stir.
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3. Add the beans (along with the liquid from the can), most of the stock, cover and bring to the boil. Lower the heat and simmer for 20-25 minutes or until the vegetables are tender.
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4. Add the turkey, the remaining stock, stir and simmer for 5 more minutes. Remove from the heat, add the soy sauce, adjust the seasoning if needed, scatter over the herbs, add the butter and sour cream (if using) and serve!
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Top tips for making leftover turkey vegetable soup
- The turkey: Use either white or dark meat or a bit of both. This recipe also works with leftover chicken.
- The beans: I used pinto beans but cannelloni or butter beans would work well too. Remember to use the entire contents of the can – the beans as well as the liquid.
- The extras: Add other Christmas/Thanksgiving leftovers into this soup, such as ham or brussels sprouts (add the ready cooked veg towards the end of cooking). You can also add a sprig of thyme into the pot (along with the other ingredients).
- Serve with freshly chopped parsley and/or dill, a dollop of sour cream, drizzle of single cream or knob of butter.
- Freeze individual portions for up to 3 months.
More turkey leftovers recipes
Keep in touch!
If you make this turkey vegetable soup I’d love to know how it turned out for you. Did you use different vegetables? Let me know in the comments below, thanks!
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Leftover Turkey Vegetable Soup with Beans
Ingredients
- 130 g leftover turkey chopped
- 400 g canned beans including the liquid
- 1 onion finely chopped
- 1 small celery stalk finely chopped
- 1 bay leaf
- 2 medium potatoes peeled, cubed
- 2 small/medium carrots peeled, diced
- 1 parsnip peeled, diced
- 2 tbsp olive oil
- 750 ml hot vegetable stock from a cube
- 2 tbsp soy sauce
- 1 tbsp butter
- Sea salt and pepper to taste
- Freshly chopped parsley and/or dill for serving
Instructions
- Gently fry the onion, celery and bay leaf in 2 tablespoons of oil for 3-4 minutes until golden. Add the carrots, parsnip and potatoes and stir.
- Add the beans (along with the liquid from the can), most of the stock, cover and bring to the boil. Lower the heat and simmer for 20-25 minutes or until the vegetables are tender. Add the turkey, the remaining stock, stir and simmer for 5 more minutes.
- Remove from the heat, add the soy sauce, adjust the seasoning if needed, scatter over the herbs, add the butter and sour cream (if using) and serve!
Notes
- The turkey: Use either white or dark meat or a bit of both. This recipe also works with leftover chicken.
- The beans: I used pinto beans but cannelloni or butter beans would work well too. Remember to use the entire contents of the can – the beans as well as the liquid.
- The extras: Add other Christmas/Thanksgiving leftovers into this soup, such as ham or brussels sprouts (add the ready cooked veg towards the end of cooking). You can also add a sprig of thyme into the pot (along with the other ingredients).
- Serve with freshly chopped parsley and/or dill, a dollop of sour cream, drizzle of single cream or knob of butter.
- Freeze individual portions for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
It’s probably usable though I don’t recommend making the dough ahead precisely because it goes a little grey. Bring it up to room temperature, then roll out on a lightly dusted surface. Hope it works out for you:)
Help
Made peirogie dough last night refrigerated over night in Saran Wrap this morning went to make my peirogie and dough turned gray is it usable ?????