HEARTY VEGETABLE & TURKEY SOUP MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF MUSHROOM SOUP
Nutrition Facts
Serving Size
SERVING (1-8 OZ LADLE; 1 CUP)
Amount Per Serving
Calories 229
% Daily Value
Total Fat 8.2g
13%
Saturated Fat 3.8g
19%
Cholesterol 31mg
10%
Sodium 378mg
16%
Total Carbohydrate 26.8g
9%
Dietary Fiber 3.5g
14%
Protein 12.3g
25%
Vitamin A 38%
Vitamin C 27%
Calcium 17%
Iron 6%

hearty vegetable & turkey soup made with campbell’s® healthy request® cream of mushroom soup

What a great way to start of your fall! vegetables stand out in this dish, accented with turkey, potatoes, herbs, garlic round out this hearty cream soup featuring Campbell’s® Healthy Request® Condensed Cream of Mushroom.

  • Total time: 25 minutes
  • Servings: 19
Ingredient Weight Measure
canola oil 1 tbsp.
onion , diced 7.500 oz. 2 cup
garlic , peeled, roasted, mashed 1 tbsp.
dried oregano leaves , crushed 1 tsp.
fresh parsley , chopped 1 tbsp.
carrot , diced 18.000 oz. 4 cup
parsnip , roasted 14.000 oz. 4 cup
red potato 18.500 oz. 3.5 cup
whole milk 6 cup
half and half 9.000 oz. 2 cup
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 1 can
black pepper 1 tsp.
kale , chopped 4.500 oz. 3 cup
frozen lima beans 17.000 oz. 3 cup
kosher salt 0.25 tsp.
black pepper 0.25 tsp.
canola oil 0.5 tsp.
skinless, boneless turkey breast half 16
1. In large sauce pot, heat oil over medium heat.  Add onions, garlic, oregano, parsley, carrots, parsnips and potatoes. Cook for 5 minutes.


2. Add milk, half and half and Campbell’s® Healthy Request® Cream of Mushroom Soup.  Simmer for 10 minutes on low heat.

3. Add pepper, kale and lima beans.  Continue to simmer for 4 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. In large mixing bowl, season turkey with salt,  pepper and oil. Bake at 350°F oven until cooked through.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

5. Cool turkey and shred.  Add to soup mixture.

To Serve: Using an 8-ounce ladle, portion 1 cup into serving bowl.  Serve immediately.

What a great way to start of your fall! vegetables stand out in this dish, accented with turkey, potatoes, herbs, garlic round out this hearty cream soup featuring Campbell’s® Healthy Request® Condensed Cream of Mushroom.

  • Total time: 25 minutes
  • Servings: 19
Ingredient Weight Measure
canola oil 1 tbsp.
onion , diced 7.500 oz. 2 cup
garlic , peeled, roasted, mashed 1 tbsp.
dried oregano leaves , crushed 1 tsp.
fresh parsley , chopped 1 tbsp.
carrot , diced 18.000 oz. 4 cup
parsnip , roasted 14.000 oz. 4 cup
red potato 18.500 oz. 3.5 cup
whole milk 6 cup
half and half 9.000 oz. 2 cup
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 1 can
black pepper 1 tsp.
kale , chopped 4.500 oz. 3 cup
frozen lima beans 17.000 oz. 3 cup
kosher salt 0.25 tsp.
black pepper 0.25 tsp.
canola oil 0.5 tsp.
skinless, boneless turkey breast half 16
1. In large sauce pot, heat oil over medium heat.  Add onions, garlic, oregano, parsley, carrots, parsnips and potatoes. Cook for 5 minutes.


2. Add milk, half and half and Campbell’s® Healthy Request® Cream of Mushroom Soup.  Simmer for 10 minutes on low heat.

3. Add pepper, kale and lima beans.  Continue to simmer for 4 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. In large mixing bowl, season turkey with salt,  pepper and oil. Bake at 350°F oven until cooked through.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

5. Cool turkey and shred.  Add to soup mixture.

To Serve: Using an 8-ounce ladle, portion 1 cup into serving bowl.  Serve immediately.

Made with:

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