Turkey Vegetable Soup is a hearty and healthy dish that many people enjoy. This soup is full of flavor and packed with nutritious ingredients. It not only warms you up but also fills you up with lots of good stuff. You can make it for lunch, dinner, or even as a comforting snack.
WHY YOU WILL LOVE THIS RECIPE
This recipe is loved for many reasons. First, it uses ground turkey, which is a lean protein. Lean protein is good for your body as it helps build muscles and keeps you feeling full. Second, this soup is loaded with vegetables. You get carrots, celery, sweet potatoes, zucchini, and more! These veggies add color, flavor, and lots of vitamins.
Another reason to love this soup is its flexibility. You can change the ingredients based on what you have at home or what you like to eat. Don’t like a certain veggie? Leave it out! Want to add more? Go for it! This soup will still taste great because the spices give it a wonderful flavor. Plus, making a big pot means you can enjoy leftovers.
HOW TO MAKE Turkey Vegetable Soup
Making Turkey Vegetable Soup is simple. You will need some basic ingredients and a few steps. Let’s break it down so you can easily follow along.
EQUIPMENT NEEDED
To make this delicious soup, you will need:
- A very large soup pot (6-quart capacity or larger)
- A cutting board
- A sharp knife
- A spoon for stirring
- Measuring cups and spoons
- Can opener (for canned tomatoes and beans)
- A ladle for serving
- A bowl for draining fat (optional)
Ingredients You’ll Need :
- 2 pounds ground turkey
- 1 large onion (chopped)
- 4 cloves garlic (smashed and minced, at least 1 tablespoon)
- 2 & 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon celery seed
- 1 teaspoon basil
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried thyme or 6 fresh thyme sprigs
- 10-12 cups chicken or turkey broth
- 4-5 large carrots (chopped)
- 1 & 1/2 cups celery (chopped)
- 1 sweet potato (peeled and chopped)
- 2 cups coleslaw cabbage (or more to taste)
- 1 (14-oz) can diced tomatoes (I like fire roasted)
- 1 (14-oz) can white beans
- 1 zucchini (chopped)
- 1 yellow squash (chopped)
- Chopped parsley (to garnish, optional; low calorie!)
- Pesto (to garnish individual bowls, optional and not low calorie!)
- Parmesan cheese to garnish (optional, not low cal!)
STEP-BY-STEP INSTRUCTIONS
- Cook the Turkey and Onion: In a very large soup pot, add the 2 pounds of ground turkey and the chopped onion. Bring to a sauté over medium-high heat, crumbling the turkey as it cooks. This will take about 5-7 minutes.
- Drain the Fat: Once the turkey is brown, turn off the heat and drain the fat. You can do this by lining a small bowl with foil, tilting the pot to one side, and using a spoon to scoop out the grease into the bowl. Refrigerate the grease until it hardens, then throw it away.
- Add Garlic and Spices: Turn the heat back on to medium. Add the 4 cloves of minced garlic and all the spices: 2 and 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 tablespoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 to 1/2 teaspoon celery seed, 1 teaspoon basil, and 1/4 to 1/2 teaspoon crushed red pepper. If using dried thyme, add 1/2 teaspoon thyme now. Cook the mixture until the spices and garlic smell fragrant, about 2 minutes.
- Add Broth: Pour in 10-12 cups of broth. You can use 8 cups of chicken broth and then add 4 cups of water with 4 teaspoons of turkey base. This base is great for flavor. Bring this to a boil on high heat.
- Add Harder Vegetables: Now, add the vegetables except the squash. Start with the harder ones first. Chop the 4-5 large carrots and add them, then the celery, sweet potato, and 2 cups of coleslaw cabbage. You can change the veggie amounts based on your taste. If you don’t like sweet potatoes, leave them out and add more carrots. Add the thyme sprigs if you’re using fresh thyme.
- Add Tomatoes and Beans: Open your can of diced tomatoes and pour everything in, including the juice. Then, drain the can of beans and add them to the pot.
- Simmer the Soup: When the soup comes to a boil, reduce the heat to medium simmer. Let it bubble gently for about 20 minutes, until the carrots and sweet potato become fork-tender.
- Add Soft Vegetables: Add the chopped zucchini and yellow squash. Allow the soup to simmer for another 5-10 minutes until the squash is tender.
- Final Touches: If any foam gathers on top of your soup, skim it off with a spoon. If using fresh thyme, remove the stems and discard them.
- Serve Hot: Serve the soup hot! You can add a spoonful of pesto and some shredded parmesan to each bowl if you like. These are tasty but add extra calories. Chopped parsley is a great garnish and is calorie-free.
Slow Cooker Instructions
To make this soup in a slow cooker, follow these steps:
- Brown the turkey and onion in a pan as described.
- Drain the fat.
- Add the turkey, onion, garlic, spices, broth, and vegetables to the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in the zucchini and squash about 30 minutes before you plan to serve.
HOW TO SERVE Turkey Vegetable Soup
Serving Turkey Vegetable Soup is easy. You can ladle the soup into bowls and add garnishes if you like. You can set out fresh bread or crackers for dipping. This soup also goes well with a simple salad or even a sandwich.
STORAGE & FREEZING: Turkey Vegetable Soup
This soup can be stored in the fridge for about 3-4 days. Just let it cool before putting it in a food-safe container. When you want to eat it again, simply heat it on the stove until it is hot.
You can also freeze this soup! It will last for up to 3 months in the freezer. To freeze, let the soup cool completely, then pour it into a freezer bag or container. When you are ready to eat it, thaw it overnight in the fridge and reheat.
SERVING SUGGESTIONS
Turkey Vegetable Soup is tasty on its own, but here are some ways to enjoy it more:
- Serve with crusty bread to soak up the soup.
- Add a dollop of sour cream or Greek yogurt for creaminess.
- Pair it with a fresh garden salad or a Caesar salad.
- Try adding a sprinkle of lemon juice for a bit of tang.
VARIATIONS
You can play around with this recipe and make it your own. Here are some variations you might try:
- Add More Greens: Spinach or kale can boost the nutrients.
- Use Different Proteins: Try ground chicken or add diced tofu for a vegetarian option.
- Switch the Beans: Use chickpeas or black beans instead of white beans.
- Make it Spicy: Add jalapeños or more crushed red pepper if you want some heat.
FAQs
- Can I use a different type of meat?
- Yes! You can use ground chicken or even beef if you prefer.
- What can I substitute for broth?
- You can use water and a bouillon cube or Better than Bouillon turkey base instead.
- How long does it take to cook this soup?
- The total cooking time is about 1 hour, including prep and simmering.
- Can I add other vegetables?
- Absolutely! Feel free to add any veggies you love or have on hand.
MAKE-AHEAD TIPS FOR Turkey Vegetable Soup
To save time, you can prepare some ingredients in advance:
- Chop Vegetables in Advance: Cut your veggies the night before and store them in airtight containers in the fridge.
- Cook the Turkey Ahead: You can cook the turkey and onion a day or two before and store them in the fridge until you’re ready to make the soup.
- Make a Big Batch: Make a large pot and freeze some for later. This way, you always have a meal ready to go.
This Turkey Vegetable Soup is simple, delicious, and perfect for any time of the year. Enjoy making it and sharing it with friends and family!
Turkey Vegetable Soup
Ingredients
Method
- In a very large soup pot, add the ground turkey and the chopped onion. Sauté over medium-high heat, crumbling the turkey as it cooks for about 5-7 minutes.
- Once the turkey is brown, turn off the heat and drain the fat using a small bowl and a spoon.
- Turn the heat back on to medium. Add the minced garlic and all spices. Cook until fragrant, about 2 minutes.
- Pour in the chicken or turkey broth and bring to a boil.
- Add the carrots, celery, sweet potato, and coleslaw cabbage.
- Add the diced tomatoes and drained white beans.
- Reduce heat to medium and let bubble gently for about 20 minutes.
- Add the zucchini and yellow squash and simmer for another 5-10 minutes.
- Skim off any foam and serve hot. Garnish with pesto, Parmesan, or parsley if desired.