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Turkey Vegetable Soup

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A comforting and nourishing turkey vegetable soup loaded with fresh vegetables and lean turkey, perfect for colder months.

Ingredients

  • 2 pounds ground turkey
  • 1 large onion (chopped)
  • 4 cloves garlic (smashed and minced)
  • 2.5 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • 0.25 to 0.5 teaspoon celery seed
  • 1 teaspoon basil
  • 0.25 to 0.5 teaspoon crushed red pepper
  • 0.5 teaspoon dried thyme or 6 fresh thyme sprigs
  • 10-12 cups chicken or turkey broth
  • 4-5 large carrots (chopped)
  • 1.5 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. In a large soup pot, add ground turkey and chopped onion. Sauté over medium-high heat, crumbling the turkey as it cooks.
  2. Once browned, drain the fat and turn the heat back on to medium.
  3. Add minced garlic and spices; cook until fragrant.
  4. Add 10-12 cups of broth; bring to a boil.
  5. Gradually add carrots, celery, sweet potato, and coleslaw cabbage.
  6. Add thyme sprigs and the can of diced tomatoes, including juice.
  7. Reduce to simmer; cook for about 20 minutes until carrots and sweet potatoes are tender.
  8. Add chopped zucchini and yellow squash; simmer for an additional 5-10 minutes until all veggies are tender.
  9. Skim off foam, remove thyme stems (if used), and serve hot with garnishes of choice.

Notes

Customize with your favorite vegetables. Can be made thicker with more beans or less broth. Add lemon juice or Worcestershire sauce for flavor.

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