Turkey Vegetable Soup

why make this recipe

Turkey Vegetable Soup is a fantastic choice for a nourishing meal. It is packed with lean protein from the ground turkey and loaded with colorful vegetables. This soup is not only filling but also comforting, making it perfect for chilly days. Plus, it’s easy to make and can be adjusted to include your favorite vegetables or what you have on hand. It’s an excellent way to use leftover turkey, and you can easily make a big batch to enjoy throughout the week.

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 (preferably fire roasted)
• 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)

Directions:

1. In a very large soup pot (at least a 6-quart capacity), add 2 pounds of ground turkey and a chopped onion. Bring to a sauté over medium-high heat, crumbling the turkey.
2. Turn off the heat and drain the fat. You can do this by lining a small bowl with foil, tilting the pot to the side, and removing the grease with a spoon.
3. Turn the heat back on to medium. Add 4 cloves of minced garlic and 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 thyme if using dried thyme. Cook until the spices and garlic are fragrant.
4. Add 10-12 cups of broth. You can use chicken broth or a mix of broth and water with turkey base if you prefer.
5. Turn the heat to high to bring it to a boil. Add all the vegetables except the squash: first, the carrots, then the celery, sweet potato, and 2 cups of cabbage. If using fresh thyme, add the sprigs now.
6. Add the can of diced tomatoes, including the juice, and the drained can of beans.
7. Once boiling, reduce the heat to a medium simmer. Cook for about 20 minutes, until the carrots and sweet potato are almost tender.
8. Stir in the chopped zucchini and yellow squash. Continue to simmer for another 5-10 minutes until the squash is tender.
9. If any foam gathers on top of the soup, skim it off with a spoon. Remove and discard the thyme stems if using fresh thyme.
10. Serve the soup hot. Garnish with a spoonful of pesto and some shredded parmesan if you like, or keep it simple with some fresh parsley.

Slow Cooker Instructions:

You can also make this soup in a slow cooker by adding all ingredients to the slow cooker and cooking on low for 6-8 hours or on high for 3-4 hours.

how to serve Turkey Vegetable Soup

Serve Turkey Vegetable Soup hot in bowls. You can add a drizzle of pesto and some parmesan cheese on top for extra flavor. It’s delightful with a slice of crusty bread on the side. This soup makes a great lunch or dinner option and is perfect for sharing with family and friends.

how to store Turkey Vegetable Soup

Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. You can also freeze it in freezer-safe containers for up to 3 months. When you’re ready to eat it again, thaw in the refrigerator overnight and reheat on the stove or microwave.

tips to make Turkey Vegetable Soup

• Feel free to customize the vegetables based on what you love or have at home.
• Adjust the spices and seasoning to suit your taste. Adding more or less can change the flavor significantly.
• Don’t skip the garnishes! A little parsley or pesto really enhances the dish.

variation

You can make this soup with ground chicken or even lean beef if you prefer. If you want it spicier, add more crushed red pepper or a dash of hot sauce. For a heartier version, add whole grain pasta or rice to the soup.

FAQs

Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just add them during the last 10-15 minutes of cooking.

Is this soup gluten-free?
Yes, Turkey Vegetable Soup is gluten-free as long as you use gluten-free broth and ensure the spices are gluten-free.

Can I make this soup ahead of time?
Absolutely! This soup can be made a day or two in advance. The flavors actually deepen and improve after a day in the fridge.

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