Turtle Soup

Savor the rich, Southern-inspired flavors of this hearty Turtle Soup, a luxurious dish combining tender beef, succulent shrimp, and a velvety roux-based broth. Infused with aromatic herbs and spices, including paprika, allspice, and a hint of Worcestershire sauce, this comforting soup develops deep, complex flavors through slow simmering. Chopped hard-boiled eggs and fresh parsley add layers of texture and brightness, while a sprinkle of optional hot sauce lends a zesty kick. Perfectly balanced with tangy notes of lemon juice and tomato paste, this recipe is a show-stopping meal served with crusty bread or spooned over steamed rice. Ideal for family gatherings or a cozy dinner, this Turtle Soup guarantees a bold culinary adventure with every spoonful.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 pound beef stew meat, cut into small cubes
• 0.5 pound shrimp, peeled and deveined
• 0.5 cup butter
• 0.5 cup all-purpose flour
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cloves garlic, minced
• 6 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 3 tablespoons lemon juice
• 2 eggs hard-boiled eggs, chopped
• 0.25 cup parsley, chopped
• 1 teaspoon paprika
• 0.5 teaspoon ground allspice
• 0.5 teaspoon hot sauce (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 leaf bay leaf

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the flour and stir constantly to create a roux. Cook the roux for about 5–7 minutes, or until it turns a rich, golden brown color.

Step 3

Stir in the chopped onion, celery, and garlic. Cook for 5 minutes or until the vegetables are softened and fragrant.

Step 4

Add the beef cubes to the pot, stirring to coat them in the roux and vegetables.

Step 5

Pour in the beef broth and stir well to combine. Bring the mixture to a gentle boil.

Step 6

Add the tomato paste, Worcestershire sauce, lemon juice, bay leaf, paprika, allspice, salt, and black pepper. Stir to blend all the flavors.

Step 7

Reduce the heat to low, cover, and let the soup simmer for about 1.5 hours, stirring occasionally, until the beef is tender and flavors are well developed.

Step 8

Add the shrimp to the pot during the last 10 minutes of cooking, allowing them to cook until just pink and tender.

Step 9

Stir in the chopped hard-boiled eggs and parsley during the final few minutes of cooking.

Step 10

Taste the soup and adjust seasoning if necessary. Add a dash of hot sauce for some extra heat, if desired.

Step 11

Remove and discard the bay leaf before serving.

Step 12

Ladle the soup into bowls and serve hot with crusty bread or over steamed rice for a hearty and satisfying meal.

Nutrition Facts

Serving size	2815.2 grams (2815.2g)

Amount per serving	% Daily Value*
Calories	2839

Total Fat 200.90g	258%
Saturated Fat 91.50g	458%
Polyunsaturated Fat 2.80g
Cholesterol 1396mg	465%
Sodium 5217mg	227%
Total Carbohydrate 96.50g	35%
Dietary Fiber 10.70g	38%
Total Sugars 20.40g
Protein 179.10g	358%

Vitamin D 106IU	530%
Calcium 562mg	43%
Iron 26mg	142%
Potassium 4368mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.1%

Protein: 24.6%

Carbs: 13.3%