Turkey Vegetable Soup

Turkey Vegetable Soup is a comforting and nutritious dish that warms the heart and nourishes the body. Packed with lean ground turkey and a variety of vegetables, this recipe is a delicious way to enjoy a healthy meal that the whole family will love.

Why You’ll Love This Turkey Vegetable Soup

This Turkey Vegetable Soup is perfect for chilly days or anytime you need a cozy meal. Here are a few reasons why you’ll fall in love with this soup:

• Nutritious and Filling: The combination of lean turkey, beans, and fresh vegetables makes this soup a balanced meal full of protein and fiber.
• Easy to Customize: You can adjust the vegetables based on what you have on hand or your personal preferences.
• Simple Cooking Method: With straightforward instructions, even novice cooks can enjoy making this quick and easy meal.

How to Make Turkey Vegetable Soup

Ingredients:

• 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 (preferably fire roasted)
• 1 (14-oz) can white beans
• 1 zucchini (chopped)
• 1 yellow squash (chopped)
• Chopped parsley (to garnish, optional and low calorie)
• Pesto (to garnish individual bowls, optional and not low calorie)
• Parmesan cheese (to garnish, optional and not low calorie)

Step-by-Step Instructions:

1. In a very large soup pot (at least a 6-quart capacity), add 2 pounds ground turkey and a chopped onion. Bring to a sauté over medium-high heat, crumbling the turkey as it cooks.
2. Once the turkey is browned, turn off the heat and drain the fat. You can do this by lining a small bowl with foil, tilting the pot to the side, and using a spoon to remove the grease. Refrigerate the fat until it hardens, then throw it away.
3. Turn the heat back on to medium. Add 4 cloves minced garlic along with the 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, and 1/4 to 1/2 teaspoon crushed red pepper. Cook until the spices and garlic become fragrant.
4. Pour in 10-12 cups of broth. You can use 8 cups of chicken broth and add another 4 cups of water mixed with 4 teaspoons of Better than Bouillon Turkey Base for added flavor. Alternatively, use all chicken broth or water with chicken or turkey base.
5. Turn the heat to high to bring the soup to a boil. Begin adding the vegetables in order of hardness: Start with the carrots, then add the celery, sweet potato, and 2 cups of coleslaw cabbage. Feel free to adjust the amounts based on your preferences. If using fresh thyme, add it at this stage.
6. Add the can of diced tomatoes with their juice, and drain the can of beans before adding it to the pot.
7. Once the soup comes to a boil, reduce the heat to a medium simmer. Let it bubble gently for about 20 minutes until the carrots and sweet potato are nearly fork-tender.
8. Add the chopped zucchini and yellow squash, simmering for an additional 5-10 minutes, or until the squash is tender.
9. If foam collects on top, skim it off with a spoon. If you used fresh thyme, remove the stems and discard them.
10. Serve the soup hot! Garnish each bowl with a spoonful of pesto and shredded parmesan if desired, or opt for chopped parsley for a calorie-free finish.

Slow Cooker Instructions:

For those who prefer a slow cooker, after browning the turkey and onions, transfer everything to the slow cooker. Add all the ingredients and set it on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.

How to Serve Turkey Vegetable Soup

Turkey Vegetable Soup is best served hot and can be enjoyed with a slice of crusty bread or a fresh side salad. This dish is also excellent for meal prep, making it easy to grab a bowl for a quick lunch or dinner.

How to Store Turkey Vegetable Soup

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. To reheat, thaw overnight in the refrigerator and warm up on the stove or in the microwave.

Tips to Make Turkey Vegetable Soup Perfect

1. Adjust Seasonings: Feel free to taste the soup as it simmers and adjust the salt and spices to your liking.
2. Use Fresh Vegetables: Fresh produce not only enhances flavor but also adds vibrant colors to the soup.
3. Enhance Flavor with Broth: Using high-quality broth or stock adds depth to the soup.

Flavor Variations

• Add Grains: You can include quinoa, brown rice, or farro to make the soup even heartier.
• Different Vegetables: Substitute or include vegetables like bell peppers, kale, or spinach for added nutrients.
• Spicy Twist: Add chopped jalapeños or a dash of hot sauce for a spicy version.

Pro Tips for Success

• Brown the Turkey Well: Ensure the turkey is browned evenly for the best flavor.
• Let it Simmer: Allow the soup to simmer gently to let all the flavors meld together.
• Garnish Wisely: Garnishes like cheese or pesto can elevate the meal, but they can also add calories, so use them sparingly.

FAQs About Turkey Vegetable Soup

Final Thoughts

Turkey Vegetable Soup is not just a meal; it’s a feel-good dish that brings warmth and comfort. With its rich flavors, nutritious ingredients, and customizable nature, it’s sure to become a family favorite. Whether you prepare it on the stove or in a slow cooker, this soup is a perfect solution for busy nights and cold afternoons. Enjoy this delightful bowl of goodness and share it with loved ones!

Turkey Vegetable Soup

A comforting and nutritious dish packed with lean ground turkey and a variety of vegetables, perfect for chilly days or a cozy meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course, Soup

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the soup base

• 2 pounds ground turkey Lean ground turkey for a healthy option.
• 1 large onion, chopped
• 4 cloves garlic, smashed and minced At least 1 tablespoon minced.
• 10-12 cups chicken or turkey broth Adjust based on desired soup thickness.

For seasoning

• 2.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon oregano
• 0.5 teaspoon garlic powder
• 0.5 teaspoon smoked paprika
• 0.25 to 0.5 teaspoons celery seed
• 1 teaspoon basil
• 0.25 to 0.5 teaspoons crushed red pepper
• 0.5 teaspoon dried thyme Or 6 fresh thyme sprigs.

For the vegetables

• 4-5 large carrots, chopped
• 1.5 cups celery, chopped
• 1 small 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
• 1 small zucchini, chopped
• 1 small yellow squash, chopped

For garnishing

• to taste chopped parsley Optional and low calorie.
• to taste pesto Optional and not low calorie.
• to taste Parmesan cheese Optional and not low calorie.

Instructions

 

Cooking the Soup

• In a very large soup pot (at least a 6-quart capacity), add the ground turkey and chopped onion. Bring to a sauté over medium-high heat, crumbling the turkey as it cooks.
• Once the turkey is browned, turn off the heat and drain the fat. You can do this by lining a small bowl with foil, tilting the pot to the side, and using a spoon to remove the grease. Refrigerate the fat until it hardens, then throw it away.
• Turn the heat back on to medium. Add the minced garlic and the spices, and cook until the spices and garlic become fragrant.
• Pour in the broth. You can use 8 cups of chicken broth and add another 4 cups of water mixed with 4 teaspoons of Better than Bouillon Turkey Base for added flavor.
• Turn the heat to high to bring the soup to a boil. Begin adding the vegetables in order of hardness: Start with the carrots, then add the celery, sweet potato, and 2 cups of coleslaw cabbage.
• Add the can of diced tomatoes with their juice, and drain the beans before adding them to the pot.
• Once the soup comes to a boil, reduce the heat to a medium simmer. Let it bubble gently for about 20 minutes until the carrots and sweet potato are nearly fork-tender.
• Add the chopped zucchini and yellow squash, simmering for an additional 5-10 minutes, or until the squash is tender.
• If foam collects on top, skim it off with a spoon. If using fresh thyme, remove the stems and discard them.
• Serve the soup hot, garnished as desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. To reheat, thaw overnight in the refrigerator and warm up on the stove or in the microwave.

Keyword comfort food, easy meal, Healthy Soup, Turkey Soup, Vegetable Soup