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Turkey Vegetable Soup

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A heartwarming Turkey Vegetable Soup packed with lean protein and a variety of vegetables, perfect for chilly days.

Ingredients

Scale
  • 2 pounds ground turkey
  • 1 large onion (chopped)
  • 4 cloves garlic (smashed and minced)
  • 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
  • 1 (14-oz) can diced tomatoes (fire roasted)
  • 1 (14-oz) can white beans
  • 1 zucchini (chopped)
  • 1 yellow squash (chopped)
  • Chopped parsley (to garnish, optional)
  • Pesto (to garnish individual bowls, optional)
  • Parmesan cheese to garnish (optional)

Instructions

  1. In a large soup pot, sauté ground turkey and onion over medium-high heat.
  2. Drain the fat once turkey is cooked through.
  3. Add garlic and spices; cook until fragrant.
  4. Pour in broth and bring to a boil.
  5. Add hard vegetables (carrots, celery, sweet potato, cabbage). If using fresh thyme, add it now.
  6. Stir in tomatoes and drained beans.
  7. Simmer for about 20 minutes until hard vegetables are nearly tender.
  8. Add zucchini and squash; simmer for 5-10 minutes until tender.
  9. Skim off any foam, serve, and garnish as desired.

Notes

This soup is customizable; add your favorite vegetables or spices. It stores well in the refrigerator for up to 3-4 days and can be frozen for up to 2-3 months.

Nutrition

Find it online: https://maymentora.com/turkey-vegetable-soup-2/