Lemony Turkey-Corn Soup

Turkey Soup

Here’s the vegan answer to the age-old Thanksgiving query: What to do with all those leftovers! If there are any extra vegan holiday roasts or Tofurky lurking in your fridge, this soup is for you. I like to prepare Gardein’s turkey cutlets ahead of time, then rub off the breading and chop before adding to the pot.


  • 4 cups low-sodium vegetable broth
  • 1 cup chopped celery
  • 2 cups diced red potato
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme
  • 2 cups cooked meatless turkey
  • 1 (16-ounce) bag frozen corn
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 tablespoons lemon juice
  1. Combine the broth, celery, potato, garlic powder, and thyme in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes, uncovered.
  2. Add the turkey, corn, beans, and lemon juice. Cook for a final 5 minutes.

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