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Turkey Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 79 reviews
  • Author: Jaden
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 15 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Calorie

Description

This hearty Turkey Vegetable Soup recipe is a flavorful, low-calorie, and nutritious meal packed with a variety of fresh vegetables and lean ground turkey. Perfect for weight loss or a comforting meal, the soup combines savory herbs and spices with wholesome ingredients like sweet potatoes, cabbage, zucchini, and white beans in a rich broth that simmers to tender perfection. Garnish options like pesto, parmesan, and parsley allow customization to suit dietary needs and tastes.

Ingredients

Scale

Meat and Aromatics

  • 2 pounds ground turkey
  • 1 large onion, chopped
  • 4 cloves garlic, smashed and minced (at least 1 tablespoon)

Spices

  • 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

Liquids

  • 10-12 cups chicken or turkey broth (or combination of broth and water with turkey/chicken base)

Vegetables

  • 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 (preferably fire roasted)
  • 1 (14-oz) can white beans, drained
  • 1 zucchini, chopped
  • 1 yellow squash, chopped

Garnishes (Optional)

  • Chopped parsley (optional, low calorie)
  • Pesto (optional, adds calories)
  • Parmesan cheese (optional, adds calories)

Instructions

  1. Sauté Turkey and Onion: In a very large soup pot (at least 6-quart capacity), add 2 pounds ground turkey and the chopped onion. Cook over medium-high heat, crumbling the turkey as it cooks until browned and the onion is softened.
  2. Drain Fat: Turn off the heat and carefully drain the rendered fat from the pot. A recommended method is to line a small bowl with foil, tilt the pot, and use a spoon to remove the grease to the bowl. Refrigerate the collected fat to harden, then discard it safely.
  3. Add Garlic and Spices: Turn the heat back to medium and add the minced garlic and all spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme (if dried). Cook, stirring occasionally, until the garlic and spices become fragrant.
  4. Add Broth: Pour in 10-12 cups of chicken or turkey broth. You can use all broth or combine broth with water and a concentrated turkey or chicken base, adjusting proportions to taste.
  5. Bring to Boil and Add Vegetables: Increase heat to high and bring the soup to a boil. Add the chopped carrots, celery, sweet potato, and cabbage. If using fresh thyme, add sprigs now along with the broth. Stir to combine.
  6. Add Tomatoes and Beans: Add the entire can of diced tomatoes with juice and the drained white beans to the pot. Stir well.
  7. Simmer Vegetables: Reduce heat to a medium simmer (gentle bubbling). Cook for about 20 minutes until the carrots and sweet potatoes are almost fork-tender.
  8. Add Squash: Add the chopped zucchini and yellow squash to the pot. Continue simmering for another 5-10 minutes until the squash is tender.
  9. Skim Foam and Remove Thyme: If foam accumulates on top, skim it off with a spoon. Remove and discard fresh thyme sprigs if used.
  10. Serve and Garnish: Ladle soup hot into bowls. Garnish each serving optionally with chopped parsley for a calorie-free option, or add pesto and shredded parmesan for extra flavor and richness.

Notes

  • This soup is low in calories and packed with vegetables, making it ideal for weight loss plans.
  • Feel free to adjust vegetable types and quantities based on preference or availability—soup is forgiving!
  • Using ground turkey adds lean protein while keeping the dish light and nutritious.
  • Garnishes such as pesto and parmesan add flavor but increase calories.
  • Homemade broth or quality store-bought broth can enhance the flavor substantially.
  • Storing and reheating this soup improves the flavor as ingredients meld over time.

Nutrition

  • Serving Size: 1 cup
  • Calories: 169 kcal
  • Sugar: 4 g
  • Sodium: 539 mg
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 1 g
  • Carbohydrates: 17 g
  • Fiber: 4 g
  • Protein: 21 g
  • Cholesterol: 33 mg

Find it online: https://yummyhere.com/turkey-vegetable-soup-recipe/