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Turkey Vegetable Soup Weight Loss

Turkey Vegetable Soup Weight Loss Recipe - Only 250 Calories Per Bowl!.
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Weight Loss Soup packed full of veggies! This homemade Turkey Vegetable soup is low calorie with vegetables, broth, and ground turkey bringing tons of flavor at only 250 calories per serving.

Ingredients

Scale
  • 2 pounds ground turkey
  • 1 large onion, chopped
  • 4 cloves garlic, minced (at least 1 tablespoon)
  • 2½ 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 (use 10 cups for thicker soup, 12 cups for brothier consistency)
  • 4–5 large carrots, chopped
  • 1½ cups celery, chopped
  • 1 sweet potato, peeled and chopped
  • 2 cups coleslaw cabbage or more
  • 14 oz can diced tomatoes
  • 14 oz can white beans, drained
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • Chopped parsley to garnish (optional)
  • Pesto to garnish (optional)
  • Parmesan cheese to garnish (optional)

Instructions

  1. In very large soup pot, add ground turkey and chopped onion. Cook over medium-high heat for 7-8 minutes, crumbling turkey until no pink remains and internal temperature reaches 165°F.
  2. Turn off heat. Line small bowl with foil, tilt pot to side, and remove grease with spoon. Refrigerate bowl until fat hardens, then discard.
  3. Turn heat back to medium. Add minced garlic, kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and dried thyme if using. Cook 1-2 minutes, stirring constantly, until fragrant.
  4. Pour in 10-12 cups broth and turn heat to high. Add carrots, celery, sweet potato, and cabbage as you chop them.
  5. Add can of diced tomatoes with juice and drained white beans to pot.
  6. Once soup boils, lower heat to medium simmer. Cook 20 minutes until carrots and sweet potato are tender when pierced with fork but still offer slight resistance.
  7. Add chopped zucchini and yellow squash. Continue simmering 5-10 minutes until squash is tender but not mushy.
  8. Skim any foam (protein residue) from top with spoon. Remove fresh thyme stems if used.
  9. Serve hot, garnished with pesto, parmesan, or fresh parsley as desired. Note: Adding pesto (about 80 calories per tablespoon) and parmesan (22 calories per tablespoon) will increase per-serving calorie count.

Notes

  • Can use 1 pound or 1½ pounds turkey for lighter version. Draining turkey fat reduces calories significantly.
  • Use Better Than Bouillon Turkey or Chicken Base for exceptional flavor depth.
  • All vegetable amounts are flexible. Add as much cabbage as desired for super low-calorie bulk.
  • Skip garnishes like pesto and parmesan if counting calories strictly.
  • For slow cooker: Complete steps 1-3, transfer to slow cooker with all ingredients except zucchini and squash. Cook on low 4-5 hours or high 2-3 hours until carrots tender when pierced with fork. Add zucchini and squash in last 30 minutes.

Nutrition

Find it online: https://www.benefitiany.com/turkey-vegetable-soup-weight-loss/