Turkey Vegetable Soup

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why make this recipe

Turkey Vegetable Soup is a heartwarming and satisfying dish perfect for chilly days or whenever you want something comforting. It is packed with flavors and nutrients, thanks to the combination of ground turkey and a variety of vegetables. This soup is not only delicious but also offers numerous benefits. Ground turkey is a lean protein, making it a healthier alternative to traditional meats like beef. The variety of vegetables used in this recipe provides vitamins, minerals, and fiber, enhancing the nutritional profile of your meal. Plus, the soup is customizable! You can use whatever vegetables you have on hand or tweak the spices to your liking.

This recipe is also quite simple, making it ideal for beginners or busy individuals looking for a quick meal. Once you’ve prepared the ingredients, the soup comes together in one pot, minimizing cleanup and hassle. Moreover, it’s a great way to meal prep, as it stores well, tastes even better the next day, and can be frozen for later enjoyment.

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 (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 calorie!)

Directions

Sauté the turkey and onion: Start by grabbing a very large soup pot, one that has at least a 6-quart capacity. Place 2 pounds of ground turkey and a chopped onion in the pot. Turn on the heat to medium-high and sauté the mixture. As the turkey cooks, use a spoon to crumble it into smaller pieces.
Drain the fat: Once the turkey is cooked through and no longer pink, it’s time to drain the fat. You can do this by tilting the pot and using a spoon to scoop out the excess grease. For easy cleanup, line a small bowl with foil and allow the fat to collect there. Refrigerate it until it hardens, making it easy to toss away later.
Add spices and garlic: After draining the fat, switch the heat back to medium. Now it’s time to add 4 cloves of minced garlic along with all the spices, which include 2 and 1/2 teaspoons kosher salt (reduce the amount if using table 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 you opted for dried thyme, you should add 1/2 teaspoon of that as well. Stir the mixture and cook it until the spices and garlic become fragrant.
Add broth: Pour in 10-12 cups of your chosen broth. You can mix and match by using 8 cups of chicken broth you have on hand and complementing it with an additional 4 cups of water mixed with 4 teaspoons of turkey base (like Better than Bouillon Turkey Base). If you don’t have turkey base, you can use all chicken broth or just water with chicken or turkey base as needed. Remember, 1 cup of water plus 1 teaspoon of base makes 1 cup of broth.
Bring to a boil: Set the heat to high to bring the soup to a boil.
Add the vegetables: After the soup reaches boiling point, start adding your vegetables gradually. Begin with the harder vegetables first. Chop the carrots and add them to the pot, then do the same with the chopped celery, sweet potato, and finally the 2 cups of coleslaw cabbage. You can adjust the vegetable amounts according to your preferences. If you are not a fan of sweet potatoes, feel free to leave them out and add extra carrots in its place.
Include the thyme: If you’ve opted for fresh thyme, toss in the thyme sprigs along with the vegetables.
Stir in tomatoes and beans: Next, add the can of diced tomatoes, juices included, into the pot. Also, drain the can of white beans and add them to the mix.
Simmer the soup: Once everything is in the pot and boiling again, turn the heat down to medium so that the soup simmers gently. Allow it to cook for about 20 minutes, or until the carrots and sweet potato are nearly fork-tender.
Add soft vegetables: Finally, add the chopped zucchini and yellow squash. Keep the soup simmering for another 5-10 minutes until these vegetables are tender.
Skim and serve: If foam has formed at the top of your soup, skim it off using a spoon. If you used fresh thyme, remove the stems and discard them. Your Turkey Vegetable Soup is now ready to serve! Scoop a portion into bowls and garnish each with a spoonful of pesto and shredded parmesan if you wish. For a lower-calorie option, chopped parsley makes a delightful garnish.

how to serve Turkey Vegetable Soup

Turkey Vegetable Soup can be served right from the pot into bowls. This hearty dish can be enjoyed alone or paired with crusty bread, crackers, or a fresh salad on the side. When serving, feel free to add your favorite garnishes like extra parsley, pesto, or cheese to elevate the flavors.

For large gatherings or family dinners, set out a self-serve station where guests can help themselves, using toppings to create their ideal bowl of soup. This communal approach makes mealtime more engaging and enjoyable.

how to store Turkey Vegetable Soup

If you have leftovers (which is likely, given the amount it makes), Turkey Vegetable Soup stores well in the refrigerator. Let the soup cool to room temperature before transferring it into airtight containers. In the fridge, it will last for up to 3-4 days.

For longer storage, you can freeze the soup. Use freezer-safe containers or resealable bags, ensuring to leave some space at the top, as the soup will expand as it freezes. It can last in the freezer for up to 2-3 months. To reheat, simply thaw it overnight in the refrigerator and reheat on the stove or microwave until hot.

tips to make Turkey Vegetable Soup

Customize Vegetables: Feel free to mix and match vegetables according to your preference or what’s available in your pantry. Adding greens like spinach or kale can boost its nutritional value.
Flavor Balance: Adjust the level of spices according to your taste. Some may prefer an extra kick, so you might want to add more crushed red pepper or even a dash of hot sauce.
Herbs: Fresh herbs, such as basil or parsley, can enhance the flavor of your soup. You can add them right at the end of cooking for a fresh and vibrant taste.
Quick Cooking: For a faster cooking time, you can use pre-chopped vegetables or frozen vegetables. Just add them according to their required cooking time.
Make it Creamy: For a creamier version, you can stir in a splash of cream or a dollop of Greek yogurt just before serving.

variation

If you want to mix things up, you can arrange several versions of this soup:

Spicy Version: Add more crushed red pepper or diced jalapeños for a spicier kick.
Creamy Version: Include a can of coconut milk or heavy cream for a creamy twist.
Pasta Version: Add small pasta shapes, such as elbows or orzo, toward the end of cooking for a heartier soup.
Herbaceous Version: Use different herbs like dill or cilantro for a refreshing taste.

FAQs

1. Can I use other types of meat instead of turkey?
Yes! If you prefer, you can substitute turkey with ground chicken, beef, or even lentils for a vegetarian option.

2. Can I skip the sweet potato?
Absolutely! The soup is very forgiving, and you can leave out the sweet potato or replace it with another root vegetable like parsnips or potatoes.

3. Is this soup freezer-friendly?
Yes, Turkey Vegetable Soup freezes well. Just ensure to cool it down completely before transferring it to freezer-safe containers. It can last up to 2-3 months in the freezer.

4. How can I make this soup gluten-free?
All the ingredients in this recipe are gluten-free, but always double-check the labels, especially for the broth and any canned products, to ensure they meet gluten-free standards.

5. Can I make this soup vegan?
Yes! You can replace the ground turkey with plant-based protein or beans. Use vegetable broth instead of chicken or turkey broth and add a variety of vegetables for a delicious vegan option.

Enjoy making this delightful and nourishing Turkey Vegetable Soup! It’s a dish that not only warms the soul but also brings a smile to the table, making it perfect for any family gathering or weekday meal.