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Turkey Vegetable Soup

A hearty and healthy soup full of flavor and packed with nutritious vegetables and lean ground turkey, perfect for any meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds ground turkey Lean protein.
  • 1 large onion, chopped
  • 4 cloves garlic, smashed and minced At least 1 tablespoon.
  • 10-12 cups chicken or turkey broth Use 8 cups of chicken broth and 4 cups of water with turkey base for added flavor.
  • 4-5 large carrots, chopped
  • 1.5 cups celery, chopped
  • 1 medium sweet potato, peeled and chopped
  • 2 cups coleslaw cabbage Or more to taste.
  • 1 can (14-oz) diced tomatoes Fire roasted preferred.
  • 1 can (14-oz) white beans Drain before adding.
  • 1 medium zucchini, chopped
  • 1 medium yellow squash, chopped
Spices
  • 2.5 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • 0.25-0.5 teaspoon celery seed
  • 1 teaspoon basil
  • 0.25-0.5 teaspoon crushed red pepper
  • 0.5 teaspoon dried thyme Or 6 fresh thyme sprigs.
Garnishes (optional)
  • to taste chopped parsley Calorie-free!
  • to taste pesto Not low calorie.
  • to taste Parmesan cheese Not low calorie.

Method
 

Cooking the Turkey
  1. 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.
Draining Fat
  1. Once the turkey is brown, turn off the heat and drain the fat using a small bowl and a spoon.
Adding Spices
  1. Turn the heat back on to medium. Add the minced garlic and all spices. Cook until fragrant, about 2 minutes.
Adding Broth
  1. Pour in the chicken or turkey broth and bring to a boil.
Adding Vegetables
  1. Add the carrots, celery, sweet potato, and coleslaw cabbage.
Stir in Tomatoes and Beans
  1. Add the diced tomatoes and drained white beans.
Simmering the Soup
  1. Reduce heat to medium and let bubble gently for about 20 minutes.
  2. Add the zucchini and yellow squash and simmer for another 5-10 minutes.
Serving
  1. Skim off any foam and serve hot. Garnish with pesto, Parmesan, or parsley if desired.

Notes

This soup can be stored in the fridge for about 3-4 days. Additionally, it can be frozen for up to 3 months.