Description
A hearty and nutritious Turkey Vegetable Soup bursting with wholesome ground turkey, fresh vegetables, and fragrant herbs and spices. This comforting soup is perfect for a cozy meal and can be made on the stovetop or in a slow cooker for convenience. It’s packed with flavor and vegetables, making it a satisfying and healthy option for any day.
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
Liquids
- 10-12 cups chicken or turkey broth
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 (fire roasted preferred)
- 1 (14-oz) can white beans, drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
Optional Garnishes
- Chopped parsley
- Pesto
- Parmesan cheese
Instructions
- Sauté Turkey and Onion: In a very large soup pot (at least 6-quart capacity), add 2 pounds ground turkey and 1 large chopped onion. Cook over medium-high heat, crumbling the turkey as it cooks until browned.
- Drain Fat: Turn off heat and carefully drain the fat from the pot using a small bowl lined with foil. Tilt the pot and spoon out the grease into the bowl. Refrigerate the fat until solidified, then discard.
- Add Garlic and Spices: Turn heat back on to medium. Add 4 cloves minced garlic and all 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, 1/4 to 1/2 teaspoon crushed red pepper, and 1/2 teaspoon dried thyme (if using). Cook until fragrant.
- Add Broth: Pour in 10-12 cups of chicken or turkey broth. You can also dilute turkey base with water if desired. Bring the broth to a boil over high heat.
- Add Harder Vegetables: Add chopped carrots, celery, sweet potato, and cabbage to the pot along with fresh thyme sprigs if using. Also, add diced tomatoes with juice and drained white beans.
- Simmer Soup: Once boiling, reduce heat to medium and simmer for about 20 minutes until carrots and sweet potato are nearly tender.
- Add Squash: Stir in the chopped zucchini and yellow squash. Continue to simmer for another 5-10 minutes until these vegetables are tender.
- Finish and Garnish: Skim any foam from the top of the soup if necessary. Remove fresh thyme stems. Serve hot garnished with optional pesto, shredded parmesan, and parsley as desired.
Notes
- Adjust vegetable amounts to your liking or substitute as preferred.
- You can use water with broth base if you don’t have enough broth, maintaining flavor.
- If using fresh thyme, remove sprigs before serving.
- Garnishes like pesto and parmesan add flavor but increase calories.
- Slow cooker option: After sautéing turkey and spices, transfer to slow cooker with broth and vegetables except squash. Cook on low 4-5 hours or high 2-3 hours. Add squash last 30 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
