Description

This Wholesome Ground Turkey Veggie Soup is a hearty and nutritious one-pot meal packed with lean ground turkey, fresh vegetables, and rich tomato flavors. Perfect for a comforting lunch or dinner, this soup combines protein and vegetables in a savory broth seasoned with herbs and spices, making it both satisfying and healthful.

Ingredients

Meat and Oil

1.25 lb ground turkey
1 tbsp olive oil

Vegetables

3 carrots, peeled and sliced into 1/2-inch rounds
2 celery stalks, diced
3 potatoes, peeled and cut into 1-inch cubes
1 large onion, finely diced into 1/4-inch pieces
4 garlic cloves, freshly minced

Canned Goods

14.5 oz canned diced tomatoes (preferably fire roasted)
6 oz tomato paste
15 oz canned corn, drained
14 oz canned green beans, drained

Liquids and Broth

6 cups low-sodium chicken broth

Seasonings

1/2 tsp thyme
1/2 tsp oregano
1/4 tsp smoked paprika
1 bay leaf
Salt to taste
Freshly ground black pepper to taste

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Instructions

Prepare the vegetables and ground turkey: Peel and slice the carrots, dice the celery and onion, peel and cube the potatoes, and mince the garlic cloves. This preparation ensures even cooking and balanced flavors in the soup.
Sauté the turkey and aromatics: Heat olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it apart as it cooks. Then, add the diced onion and minced garlic; sauté until the onion becomes translucent and fragrant.
Add vegetables and seasonings: Stir in the sliced carrots, celery, and potatoes along with thyme, oregano, smoked paprika, bay leaf, salt, and pepper. Mix well to coat the ingredients with the seasonings.
Incorporate tomatoes and broth: Add the diced tomatoes and tomato paste to the pot, stirring to combine. Pour in the 6 cups of low-sodium chicken broth, ensuring the ingredients are submerged. Bring the mixture to a boil.
Simmer the soup: Once boiling, reduce heat to low and cover the pot. Let the soup simmer gently for about 30 minutes, or until the vegetables are tender and flavors meld together.
Add canned corn and green beans: Stir in the drained canned corn and green beans and cook for an additional 5 minutes to heat through without overcooking the vegetables.
Finalize and serve: Remove the bay leaf, taste the soup, and adjust seasoning with additional salt and pepper as needed. Serve hot for a wholesome and comforting meal.

Notes

Use low-sodium broth to control the salt content and keep the soup heart-healthy.
Fire-roasted diced tomatoes add depth of flavor but regular diced tomatoes can also be used.
Feel free to swap ground turkey with lean ground chicken or ground beef if preferred.
For a thicker soup, reduce the broth quantity slightly or simmer uncovered toward the end.
Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.