The Next Day Turkey Vegetable Soup is more than just a great way to use leftovers—it’s a hug in a bowl, especially after the chaos of Thanksgiving. While the sales rage on Black Friday, I’m usually in my fuzzy socks, sipping coffee, and letting this hearty soup simmer gently on the stove. And let me tell you, the smell alone is worth staying home for.
After decades of cooking for my kids, juggling shopping lists and nap schedules (and now managing teens with bottomless stomachs), I’ve come to appreciate meals that feel like less work, more reward. This turkey veggie soup is exactly that. Easy, nourishing, and packed with real, wholesome ingredients—just the way I like it.
Table of Contents
Why You’ll Love This Next Day Turkey Vegetable Soup
- Simple ingredients, big flavor: You probably have most of these in your fridge already.
- Perfect for leftovers: Turkey, frozen veggies, even those two sad potatoes in the bin.
- Feeds a crowd: This recipe makes enough to serve 8–10—great for weekend family hangouts.
- Flexible: Don’t have lima beans? Swap in peas. Hate green beans? Toss in spinach.
- Slow simmered goodness: While it’s not a slow cooker recipe per se, it’s got that same comforting depth you know and love. (Try this One Pot Creamy Vegetable Soup if you love veggie-packed bowls.)
What Does Next Day Turkey Vegetable Soup Taste Like?
It tastes like Thanksgiving memories made edible. Rich broth from roasted turkey, tender carrots and potatoes, the mild sweetness of corn, and the rustic bite of tomatoes—all mingling together like the best kind of family reunion. A little tang from the tomato base keeps things bright, while the earthy vegetables make it filling without being heavy.
It’s comfort food at its finest—without the food coma.
Everything You Need for Next Day Turkey Vegetable Soup
There’s no need to complicate things—this soup thrives on basics. Here’s what you’ll need and why it works.
Fresh & Pantry Staples:
- Olive oil – For sautéing those base veggies.
- Yellow onion, celery, carrots – The holy trinity of soup flavor.
- Russet potatoes – Starchy enough to give the broth body.
- Garlic – Just a touch for depth.
Freezer MVPs:
- Frozen lima beans, corn, cut green beans – Makes life easier and soup heartier.
Canned Goods:
- Diced tomatoes + tomato sauce – For a light tomato base that’s flavorful but not overpowering.
Protein & Flavor Boosters:
- Leftover roasted turkey – White or dark meat (or both).
- Turkey broth – Store-bought or homemade (I always save mine post-Thanksgiving).
- Bay leaves, salt, and pepper – The quiet heroes of flavor.
Want more wholesome soup ideas? Try this reader-favorite Easy Chicken Cauliflower Soup next.
How to Make Next Day Turkey Vegetable Soup (Step-by-Step)
If you’ve got leftover turkey, a few pantry staples, and a craving for something soul-soothing, you’re in for a treat. This Step by Step guide will walk you through making Next Day Turkey Vegetable Soup with clarity, warmth, and a few helpful tips along the way. Even if you’re not a seasoned home cook, don’t worry—I’ve got you covered, one ladle at a time.
Let’s get cooking!
Step 1: Start with a Flavorful Base
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Once the oil shimmers, add your diced yellow onion, sliced celery, carrots, and finely chopped Russet potatoes.
📝 Tip: Want to prep like a pro? Head over to my ingredient prep tips for more time-saving advice.
Sauté these veggies for about 10 minutes, stirring often. You’re not trying to brown them—just soften and build that classic homemade soup aroma that makes your kitchen feel like a warm hug. The onions should turn translucent, and the potatoes will start to lose their raw edges.
Step 2: Add the Garlic (and the magic)
Once the veggies have softened, toss in 2 minced garlic cloves. Stir for about 1 minute, just until fragrant. Garlic cooks quickly, and you don’t want it to burn.
👩🍳 Garlic tip: If you’re using pre-minced garlic from a jar (no shame in that game!), use a bit less than called for—it’s more concentrated.
Step 3: Add All the Remaining Ingredients
Now comes the easy part—dump and stir! Add the following to your pot:
- 12 oz frozen lima beans
- 10 oz frozen corn
- 10 oz frozen cut green beans
- 14.5 oz canned diced tomatoes
- 15 oz canned tomato sauce
- 4 cups turkey broth (or sub with chicken broth if that’s what you have)
- 3 cups leftover roasted turkey, cubed
- 2 bay leaves
- A generous pinch of kosher salt and freshly ground black pepper
Stir everything together until it’s well combined.
🥄 Don’t stress about exact measurements here. This soup is forgiving, so feel free to adjust amounts or use what you have on hand. Got leftover green beans from dinner? Toss ’em in!
Step 4: Bring to a Boil, Then Simmer Low and Slow
Crank up the heat and bring the pot to a gentle boil. You’ll see those bubbles working their way to the surface—that’s your sign to turn the heat down.
Once boiling, reduce the heat to low or medium-low, cover partially with a lid (leave it slightly ajar), and let the soup simmer for 40 to 50 minutes.
This slow simmer allows all the ingredients to mingle and become friends. The potatoes will become tender, the turkey will absorb the rich broth flavors, and the whole thing will come together into one beautiful, belly-warming bowl.
🕰️ This is the perfect time to fold laundry, catch up on a podcast, or read a few pages of that cookbook collecting dust on your shelf.
Step 5: Final Touches and Taste Test
Once the potatoes are fork-tender and the kitchen smells irresistible, your soup is ready to finish.
- Remove and discard the bay leaves.
- Taste the broth. Add more salt and pepper if needed. Every turkey and broth combo is different, so adjust to your liking.
Optional but highly recommended: Stir in ⅓ cup of heavy cream for a richer, creamier version. It’s a game-changer, especially if you love creamy soup recipes like this one.
Step 6: Serve It Up Hot
Ladle the soup into bowls and serve it hot. This recipe makes 8 to 10 generous servings, perfect for feeding a crew or storing leftovers for later.
Pair with a hunk of crusty bread, leftover cornbread, or even a side of rice if you’re extra hungry. And don’t forget a sprinkle of fresh herbs on top if you have them—parsley or thyme add a lovely pop of color and freshness.
Bonus Step: Make It Your Own
One of the best things about this Next Day Turkey Vegetable Soup is how adaptable it is. Whether you’re using odds and ends from the fridge or tossing in frozen finds, this Step by Step method leaves room for creativity:
- No turkey? Use rotisserie chicken or even chickpeas for a vegetarian version.
- Hate lima beans? Swap them for peas or more corn.
- Want to add grains? Stir in cooked rice or quinoa at the end.
Looking for more soups to stretch your ingredients? Try my Hearty Vegan Chili or White Bean and Kale Soup for inspiration.
And that’s it—your Step by Step guide to creating a soul-satisfying Next Day Turkey Vegetable Soup that’s as flexible as your fridge and as comforting as grandma’s kitchen.
Ready to ladle up comfort? Let me know how yours turns out and tag me in your cozy creations!
Tips and Tricks for Perfect Next Day Turkey Vegetable Soup
- Don’t skip the sauté! It builds flavor right from the start.
- Peel the potatoes, but chop small—they cook faster that way.
- Out of turkey broth? Chicken broth works like a charm.
- Want to freeze it? Skip the potatoes (they get weird in the freezer). Add fresh ones when reheating.
- Go meatless? Replace the turkey with canned white beans and use veggie broth.
Storage & Leftovers
- Fridge: Keeps beautifully for 4–5 days in an airtight container.
- Freezer: Freeze in individual portions for easy lunches. Leave ½ inch headspace for expansion.
- Reheat: On the stovetop or in the microwave—just give it a good stir halfway through.
FAQs
Can I make this in a slow cooker?
Absolutely. Sauté the fresh veggies first, then dump everything into your slow cooker and cook on low for 6–8 hours.
What if I only have dark meat?
That’s actually my favorite part. Dark meat stays juicy and adds more flavor!
Is this kid-friendly?
Yes—especially if you skip the green beans or use finely diced veggies for picky eaters.
Conclusion
Whether you’re recovering from Thanksgiving madness or just craving something warm and satisfying, this Next Day Turkey Vegetable Soup is exactly what your kitchen needs. It’s comforting, practical, and full of flavor—just like grandma used to make, but with a modern fridge clean-out twist.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Next Day Turkey Vegetable Soup for Cozy Post-Holiday Comfort
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
Description
This hearty and nourishing turkey vegetable soup is the perfect post-Thanksgiving meal. Packed with vegetables and leftover turkey, it simmers into a cozy, flavorful soup ideal for cold days or holiday recovery.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, sliced
- 3 carrots, sliced into coins or half moons
- 3 large Russet potatoes (about 1½ pounds), peeled and finely chopped
- 2 garlic cloves, minced
- 12 ounces frozen lima beans
- 10 ounces frozen corn
- 10 ounces frozen cut green beans
- 14.5 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 4 cups turkey broth
- 3 cups cubed roasted turkey (white and/or dark meat)
- 2 bay leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. In a large soup pot, heat the olive oil over medium heat.
2. Add the onions, celery, carrots, and potatoes. Cook, stirring frequently, until somewhat softened, about 10 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the lima beans, corn, diced tomatoes, tomato sauce, broth, turkey, bay leaves, and a little salt and pepper. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat and simmer for 40-50 minutes, or until the potatoes are tender when pierced with a fork.
6. Remove and discard the bay leaves.
7. Taste the soup and add more salt and pepper as needed.
8. Serve hot.
Notes
This soup is a great way to use up Thanksgiving leftovers like turkey and vegetables.
If it’s not Thanksgiving, substitute with roasted chicken and chicken broth.
For a richer soup, stir in 1/3 cup of cream just before serving.
Leftovers store well in the fridge for several days and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 277
- Sugar: 7g
- Sodium: 583mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 46mg
Keywords: leftover turkey, vegetable soup, post-thanksgiving, turkey soup, freezer-friendly
