Print

Turkey Vegetable Soup Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

A hearty and nutritious Turkey Vegetable Soup packed with ground turkey, a medley of fresh vegetables, and savory herbs and spices. This comforting soup is perfect for a wholesome meal, offering a flavorful broth enhanced by turkey or chicken stock and tender vegetables. It can be prepared on the stovetop or in a slow cooker for convenience.

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

Broth and 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 recommended)
  • 1 (14-oz) can white beans, drained
  • 1 zucchini, chopped
  • 1 yellow squash, chopped

Optional Garnishes

  • Chopped parsley (optional, low calorie)
  • Pesto (optional, higher calorie)
  • Parmesan cheese (optional, adds calories)

Instructions

  1. Brown the Turkey and Onion: In a very large soup pot (at least 6-quart capacity), add 2 pounds ground turkey and the chopped onion. Cook over medium-high heat, crumbling the turkey as it cooks until browned and onions are softened.
  2. Drain Excess Fat: Turn off the heat and carefully drain the fat from the pot. Using a foil-lined bowl, tilt the pot and spoon out the grease into the bowl. Refrigerate to harden the fat and discard.
  3. Sauté Garlic and Spices: Return pot to medium heat. Add the minced garlic and all 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 thyme if using dried. Cook until garlic and spices are fragrant, about 1-2 minutes.
  4. Add Broth: Pour in 10-12 cups of chicken or turkey broth. You can use all broth or a combination of broth and water with Better than Bouillon Turkey Base for added flavor. Bring the mixture to a boil over high heat.
  5. Add Hard Vegetables: Add chopped carrots, celery, sweet potato, and coleslaw cabbage to the boiling broth. If using fresh thyme sprigs, add them now. Adjust vegetable quantities as desired.
  6. Add Tomatoes and Beans: Add the entire can of diced tomatoes with juice and the drained white beans to the pot.
  7. Simmer Vegetables: Reduce heat to medium to maintain a gentle simmer. Cook for about 20 minutes until carrots and sweet potato are nearly fork-tender.
  8. Add Squash: Add chopped zucchini and yellow squash to the pot. Simmer for an additional 5-10 minutes until squash is tender.
  9. Skim Foam and Remove Herbs: If any foam has formed on the surface, skim it off. Remove fresh thyme sprigs and discard their stems.
  10. Serve and Garnish: Serve the soup hot. Garnish with optional chopped parsley, a spoonful of pesto, and shredded parmesan cheese if desired.
  11. Slow Cooker Method Start: Follow steps 1-3 to sauté garlic and spices with turkey.
  12. Transfer to Slow Cooker: Move the turkey-spice mixture to a slow cooker. Add all broth and vegetables except zucchini and yellow squash.
  13. Cook Vegetables: Cook on low for 4-5 hours or on high for 2-3 hours until carrots are tender.
  14. Add Squash and Finish: Stir in zucchini and yellow squash and cook for another 30 minutes or until tender.

Notes

  • You can adjust the vegetable selection and quantities to suit your taste. For example, omit sweet potato if preferred and add additional carrots.
  • To reduce salt, adjust the amount of kosher salt or omit crushed red pepper if you prefer less heat.
  • Fat drained from the turkey can be saved for cooking other dishes, or discarded as preferred.
  • Fresh thyme sprigs add a subtle, fresh flavor, but dried thyme is a good alternative.
  • Garnishes such as pesto and parmesan enhance flavor but increase calorie content; parsley provides a low-calorie alternative.
  • If using table salt instead of kosher salt, reduce quantity to avoid over-salting.

Keywords: turkey soup, vegetable soup, healthy soup, low fat soup, ground turkey recipe, hearty soup, easy dinner

Find it online: https://www.cheftara.com/turkey-vegetable-soup-recipe/