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Turkey Vegetable Soup Recipe

Turkey Vegetable Soup Recipe
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★★★★★

5 from 20 reviews

This hearty Turkey Vegetable Soup combines lean ground turkey with a vibrant mix of fresh vegetables and flavorful herbs, simmered in a savory broth. Perfect as a nutritious, comforting meal, it can be easily adapted for stove-top or slow cooker preparation. Packed with protein, fiber, and vitamins, this soup is a delicious and healthy choice for any season.

Ingredients

Scale

Meat and Aromatics

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

Spices and Herbs

  • 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

Broth

  • 10–12 cups chicken or turkey broth (or combination of broth and water with turkey 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, including juice (preferably fire roasted)
  • 1 (14-oz) can white beans, drained
  • 1 zucchini, chopped
  • 1 yellow squash, chopped

Optional Garnishes

  • Chopped parsley (optional, low calorie)
  • Pesto (to garnish individual bowls, optional, not low calorie)
  • Parmesan cheese (optional, not low calorie)

Instructions

  1. Sauté the Turkey and Onion: In a very large (at least 6-quart) soup pot, add 2 pounds ground turkey and chopped onion. Heat over medium-high heat, crumbling the turkey as it cooks until browned and onion is softened.
  2. Drain Fat: Turn off heat and carefully drain the fat from the pot. A recommended method is to tilt the pot, spoon the grease into a foil-lined bowl, refrigerate until hardened, then discard.
  3. Add Garlic and Spices: Return heat to medium. Add minced garlic and all spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and dried thyme (if using). Cook, stirring, until garlic and spices are fragrant, about 1-2 minutes.
  4. Add Broth: Pour in 10-12 cups of broth (chicken or turkey) or a mixture of broth and water with turkey base. Bring mixture to heat.
  5. Bring to a Boil and Add Hard Vegetables: Increase heat to high and bring soup to a boil. Add the chopped carrots, celery, sweet potato, and coleslaw cabbage along with fresh thyme sprigs if using. Vegetables can be adjusted based on preference.
  6. Add Tomatoes and Beans: Stir in the canned diced tomatoes (including juice) and drained white beans.
  7. Simmer Vegetables: Reduce heat to medium and simmer gently for about 20 minutes until carrots and sweet potatoes are almost fork-tender.
  8. Add Squash: Add chopped zucchini and yellow squash. Continue simmering for 5-10 minutes until squash is tender.
  9. Skim Foam and Remove Thyme: Skim off any foam from the surface. Remove and discard thyme sprigs if fresh thyme was used.
  10. Serve and Garnish: Ladle soup into bowls. Garnish with optional chopped parsley, a spoonful of pesto, and shredded parmesan cheese as desired.
  11. Slow Cooker Option – Prepare Base: Follow steps 1-3 to sauté turkey, onion, garlic, and spices.
  12. Transfer and Add Ingredients to Slow Cooker: Transfer sautéed mixture to slow cooker. Add all broth and all vegetables except zucchini and yellow squash.
  13. Cook Slowly: Cook on low for 4-5 hours or on high for 2-3 hours, until carrots are tender.
  14. Add Squash and Finish Cooking: Add chopped zucchini and yellow squash. Continue cooking on low for another 30 minutes until tender.

Notes

  • If you prefer, substitute ground turkey with ground chicken or lean ground beef.
  • Spice levels can be adjusted by varying the amount of crushed red pepper.
  • Use fresh herbs for a brighter flavor; remove stems before serving.
  • Leftover soup keeps well refrigerated for up to 4 days and freezes nicely.
  • Skip the pesto and cheese for a lower-calorie, dairy-free option.
  • Adjust broth quantity to reach your preferred soup thickness.
  • Beans add protein and fiber, but can be omitted or replaced with lentils for variation.

Nutrition

Keywords: turkey soup, vegetable soup, healthy soup, low fat soup, ground turkey recipe, hearty soup, easy soup recipe

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