Turkey Vegetable Soup

introduction

Growing up, turkey vegetable soup was a family staple during the colder months. My grandmother would make it every Sunday, and the smell would fill our home, inviting everyone to gather around the table. I can still picture my siblings and I eagerly waiting for the first ladle of that steaming soup, the colorful veggies floating amidst the tender turkey. Each bowl was a blend of heartiness and warmth, a true testament to comfort food. Now, I carry on this tradition, using the same recipe with a few personal twists, ensuring it’s just as beloved as it was back then.

Not only is this soup packed with flavor, but it’s also a nourishing delight that’s easy to make. Loaded with vegetables and lean turkey, it’s a healthy option for any night of the week. Plus, you can customize it with whatever veggies you have on hand, making it as versatile as it is delicious. Let’s dive into how you can whip up this comforting bowl of turkey vegetable soup!

Why You’ll Love This Recipe

This turkey vegetable soup is simple to prepare and comes together in one pot, making cleanup a breeze. It’s rich in nutrients, thanks to the variety of vegetables, and the turkey provides a lean source of protein. Whether you’re looking for a cozy dinner or a meal prep option for the week ahead, this recipe won’t disappoint!

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 (fire roasted preferred)
• 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-cal!)
• Parmesan cheese to garnish (optional, not low-cal!)

Directions

1. In a large soup pot (at least a 6-quart capacity), add 2 pounds of ground turkey and a chopped onion. Sauté over medium-high heat, crumbling the turkey as it cooks.
2. Once browned, turn off the heat and drain the fat. To do this, line a small bowl with foil, tilt the pot to the side, and use a spoon to transfer the grease to the bowl. Refrigerate until solid and then dispose.
3. Turn the heat back on to medium. Add 4 cloves of minced garlic along with 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 the spices and garlic are fragrant.
4. Add 10-12 cups of broth. I typically use 8 cups of chicken broth and 4 cups of water mixed with 4 teaspoons of Better than Bouillon Turkey Base for an extra punch of flavor.
5. Increase the heat to high to bring the mixture to a boil. Gradually add the vegetables, starting with the harder ones: first the carrots, then celery, sweet potato, and 2 cups of coleslaw cabbage.
6. Add the thyme sprigs with the broth if using fresh thyme, then incorporate the can of diced tomatoes (including the juice) and the drained white beans.
7. Once boiling, reduce to a medium simmer and bubble for about 20 minutes, or until the carrots and sweet potato are nearly tender.
8. After that, add the chopped zucchini and yellow squash, simmering for an additional 5-10 minutes until all the veggies are nicely tender.
9. If any foam gathers at the top, skim it off, and remove the fresh thyme stems if applicable.
10. Serve hot, garnishing each bowl with a spoonful of pesto and shredded parmesan if desired. Otherwise, a sprinkle of parsley adds a lovely touch for minimal calories.

Tips to make Turkey Vegetable Soup

• Customize your veggies: This soup is forgiving, so feel free to swap in your favorite vegetables or whatever you have on hand.
• Make it heartier: If you prefer a thicker soup, add more beans or use less broth.
• Flavor upgrades: Consider adding a splash of lemon juice or Worcestershire sauce for an extra zing!

How to serve Turkey Vegetable Soup

Serve this soup warm in big bowls and garnish with a drizzle of pesto, a sprinkle of parmesan, or a handful of freshly chopped parsley. It’s perfect as a main dish, paired with crusty bread or a side salad for a complete meal.

How to store Turkey Vegetable Soup

Allow any leftover soup to cool before transferring it to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months. If freezing, consider portioning it out for easy reheating later.

Variation

You can easily make this recipe vegetarian by replacing the ground turkey with lentils or other beans. For a little kick, add more crushed red pepper or your favorite hot sauce!

FAQs About Turkey Vegetable Soup

1. Can I freeze the soup?
   Yes, you can freeze turkey vegetable soup for up to 3 months. Just make sure to let it cool completely before storing it in airtight containers.

2. What can I substitute for turkey?
   You can use ground chicken, or make it vegetarian with lentils or chickpeas for protein.

3. How long will it last in the fridge?
   The soup will last in the fridge for about 5 days when stored in an airtight container.

4. Can I add pasta or rice?
   Absolutely! You can add cooked pasta or rice for more substance, but keep in mind it may absorb some of the broth over time.

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