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Turkey Vegetable Soup

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A hearty and nutrient-packed soup featuring ground turkey and a variety of vegetables, perfect for chilly evenings or meal prep.

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 preferred
  • 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. Heat a large soup pot over medium heat. Add the ground turkey and chopped onion, cooking for 8-10 minutes until fully cooked.
  2. Drain any excess fat from the pot.
  3. Add minced garlic, kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, and crushed red pepper. Cook for 1-2 minutes until fragrant.
  4. Pour in the broth and bring to a gentle boil.
  5. Add carrots and celery first, then after a few minutes, add sweet potato and coleslaw cabbage.
  6. Add fresh thyme and diced tomatoes, then add drained white beans. Stir well.
  7. Lower heat and let the soup simmer for 20 minutes.
  8. Add zucchini and yellow squash, simmer for another 5-10 minutes until tender.
  9. Ladle into bowls and serve hot with optional garnishes.

Notes

Customize the soup with different vegetables and spices to suit your taste; great for meal prep and leftovers.

Nutrition

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