Turkey Vegetable Soup
A hearty, nutritious soup that's bursting with flavor and packed with veggies, perfect for chilly days and meal prep.
Ingredients
Main ingredients
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, smashed and minced at least 1 tablespoon
- 10-12 cups chicken or turkey broth 8 cups broth and 4 cups water mixed with 4 teaspoons Better than Bouillon Turkey Base for extra flavor
- 4-5 large carrots, chopped
- 1.5 cups celery, chopped
- 1 sweet potato, peeled and chopped
- 2 cups coleslaw cabbage or more to taste
- 1 can diced tomatoes, 14 oz fire roasted if preferred
- 1 can white beans, 14 oz drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
Spices
- 2.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon oregano
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.25-0.5 teaspoon celery seed
- 1 teaspoon basil
- 0.25-0.5 teaspoon crushed red pepper
- 0.5 teaspoon dried thyme or 6 fresh thyme sprigs
Garnishes
- Chopped parsley, to garnish optional; low calorie
- Pesto, to garnish individual bowls optional and not low calorie
- Parmesan cheese, to garnish optional and not low calorie
Instructions
Preparation
- In a very large soup pot (at least a 6-quart capacity), add the ground turkey and chopped onion. Sauté over medium-high heat, crumbling the turkey as it cooks.
- Once cooked, drain the fat using a bowl lined with foil to help with disposal.
Cooking
- Return the pot to medium heat and add the minced garlic and the spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme (if using dried). Cook until fragrant.
- Pour in 10-12 cups of broth, or use 8 cups of chicken broth and 4 cups of water mixed with 4 teaspoons Better than Bouillon Turkey Base.
- Increase the heat to high to bring to a boil. Add the chopped carrots, celery, sweet potato, and coleslaw cabbage.
- Introduce the can of diced tomatoes with their juice along with the drained white beans.
- Once boiling, reduce the heat to a medium simmer and cook for about 20 minutes until the carrots and sweet potato are nearly fork-tender.
- Add the chopped zucchini and yellow squash, continuing to simmer for another 5-10 minutes until the squash is tender.
- Skim off any foam on top and remove and discard the stems if using fresh thyme.
Serving
- Serve the soup hot, garnished with pesto and shredded parmesan for a rich touch. Parsley makes a great, calorie-free option.
Notes
Customize your veggies based on what you have on hand or personal taste. For added protein, consider adding more beans or lentils. Adjust seasoning to your preference. Make a larger batch to enjoy leftovers or freeze for later.