What Vegetables Go In Turkey Soup? A Guide to Picking the Best Veggies

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 nutritious vegetables. But with so many veggies to choose from, how do you know which ones go best in turkey soup? I’m going to walk you through the top vegetable choices so you can make the ultimate turkey veggie soup.

The Classic Turkey Soup Veggies

First up are the classic turkey soup vegetables that you’ll find in most recipes. These are the basics that provide the underlying flavours and textures that make turkey soup so satisfying.

• Onions – Onions are the base for most soup recipes Diced yellow, white or red onions provide a savoury depth of flavour. I like to sauté my onions first to bring out their natural sweetness

• Carrots – Carrots add a touch of sweetness and bright colour. Plus they’re loaded with beta-carotene. I use about 2-3 medium carrots diced small.

• Celery – Celery stalks and leaves add an earthy flavour and crunch Make sure to include the leaves too for extra nutrients!

• Potatoes – Cubed potatoes add heartiness and soak up the tasty broth. I’d recommend 2 medium russets or yukon gold potatoes.

Quick-Cooking Veggies

Next up are vegetables that cook quickly so you can throw them in near the end to keep their colour and texture.

• Spinach – Spinach wilts in minutes in hot soup for an extra dose of nutrients. A couple big handfuls is perfect.

• Peas – Peas add pops of sweetness and colour. Use fresh or frozen. Add them in the last 5 mins of cooking.

• Green Beans – Snip green beans into 1 inch pieces and add them at the end. I like using frozen too for convenience.

Seasonal Veggies

Take advantage of whatever vegetables are in season where you live. Here are some great options:

• Winter Squash – Diced butternut or acorn squash add creaminess when simmered in the broth.

• Brussels Sprouts – Shredded Brussels sprouts add texture and their signature nutty flavour.

• Corn – I love adding fresh or frozen corn cut from the cob for pops of sweetness.

• Zucchini – Diced zucchini cooks quickly so add it near the end to retain its shape.

Herbs and Seasonings

Don’t forget about herbs and spices! These add lots of extra flavour to your soup.

• Thyme – Thyme adds an earthy background flavour that complements the veggies.

• Rosemary – A little rosemary goes a long way, so use sparingly. Adds a piney aroma.

• Sage – Sage pairs perfectly with potato and squash. Use dried or fresh chopped leaves.

• Bay Leaves – Bay leaves infuse the broth with their woodsy fragrance. Remember to remove before serving.

• Garlic – Saute the veggies in a little olive oil and garlic for tons of flavour.

So there you have it – my recommendations for picking the perfect vegetables for turkey soup! Play around with different veggie combo and find your favourite.