Description
A nourishing and comforting Turkey Vegetable Soup packed with lean protein and colorful vegetables, perfect for chilly days.
Ingredients
- 2 pounds ground turkey
- 1 large onion (chopped)
- 4 cloves garlic (smashed and minced)
- 2 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ to ½ teaspoon celery seed
- 1 teaspoon basil
- ¼ to ½ teaspoon crushed red pepper
- ½ teaspoon dried thyme or 6 fresh thyme sprigs
- 10-12 cups chicken or turkey broth
- 4-5 large carrots (chopped)
- 1 ½ 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)
- 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
- In a large soup pot, add ground turkey and chopped onion. Sauté over medium-high heat, crumbling the turkey.
- Drain the fat and turn heat back on to medium. Add minced garlic and all spices. Cook until fragrant.
- Add 10-12 cups of broth and bring to a boil.
- Add carrots, celery, sweet potato, and cabbage. If using fresh thyme, add sprigs now.
- Add diced tomatoes and beans. Reduce heat to a simmer and cook for 20 minutes or until carrots and sweet potato are almost tender.
- Stir in zucchini and yellow squash. Simmer for another 5-10 minutes.
- Skim off foam and remove thyme stems if using fresh.
- Serve hot, garnished with pesto or parmesan if desired.
Notes
Customize the vegetables based on your preferences. This soup is also great for using leftover turkey.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: American