Description
This hearty turkey vegetable soup is packed with lean protein, fresh veggies, and warm spices for a nourishing and comforting meal. Perfect for meal prep, healthy eating, or cozy nights in.
Ingredients
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, 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 sprigs fresh thyme
- 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 if possible)
- 1 (14 oz) can white beans, drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
- Fresh parsley, pesto, or parmesan for garnish (optional)
Instructions
1. In a large soup pot, sauté ground turkey and onion over medium-high heat, breaking up the turkey as it cooks. Drain excess fat.
2. Add minced garlic and seasonings: salt, pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme. Cook until fragrant.
3. Pour in 10–12 cups of broth (or water with bouillon). Stir well.
4. Increase heat to high and add carrots, celery, sweet potato, and cabbage. If using fresh thyme sprigs, add them now.
5. Add diced tomatoes with juice and drained white beans. Bring to a boil.
6. Reduce heat to medium simmer. Cook 20 minutes, until carrots and sweet potato are nearly tender.
7. Add zucchini and yellow squash. Simmer another 5–10 minutes until softened.
8. Skim off any foam from the surface. Remove thyme stems if using fresh.
9. Serve hot, garnished with parsley for lightness, or with pesto and parmesan for indulgence.
10. Slow Cooker Option: Cook turkey, onion, garlic, and spices on the stovetop first, then transfer to slow cooker. Add broth and veggies (except squash). Cook on low 4–5 hours or high 2–3 hours. Stir in squash during last 30 minutes.
Notes
Taste broth before serving and adjust seasoning if needed.
Dice vegetables into bite-sized pieces for even cooking.
Use a mix of broth and bouillon for maximum flavor.
Double the batch and freeze half for later.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 169
- Sugar: 4g
- Fat: 2g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 21g