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TURKEY VEGETABLE SOUP

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This Weight Loss Soup recipe is packed full of veggies and lean ground turkey in a flavorful broth. Really low calorie at about 250 calories per serving, making it perfect for healthy eating goals.

Ingredients

Scale
  • 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 into 1/2-inch cubes
  • 2 cups coleslaw cabbage, or more to taste
  • 1 (14-oz) can diced tomatoes (fire roasted preferred)
  • 1 (14-oz) can white beans
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • Chopped parsley, pesto, and parmesan cheese for garnish (optional)

Instructions

  1. Add ground turkey and chopped onion to a very large soup pot over medium-high heat. Break turkey into crumbles as it cooks for 6-8 minutes until no pink remains and onion is translucent.
  2. If excess fat is present (more than 1-2 tablespoons), turn off heat and drain. Skip if using extra-lean turkey.
  3. Return to medium heat. Add garlic and all spices (oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, thyme). Stir constantly for 90 seconds until fragrant.
  4. Pour in 10-12 cups broth (10 for thicker, 12 for brothier consistency).
  5. Increase heat to high. Add carrots, celery, sweet potato in small cubes, cabbage, entire can of diced tomatoes with juice, and drained beans. Stir and bring to a rolling boil.
  6. Reduce to steady simmer. Cook uncovered 25-30 minutes until carrots and sweet potato are fork-tender.
  7. Add zucchini and yellow squash. Simmer 5-7 minutes until tender but holding shape.
  8. Remove fresh thyme stems if used. Skim foam from surface. Taste and adjust salt.
  9. Ladle into bowls. Add optional garnishes: pesto, parmesan, parsley.

Notes

  • Sweet potato must be cut into 1/2-inch uniform cubes to cook in time with carrots.
  • Extra-lean turkey (99%) won’t need draining. Regular turkey (85-93%) will release fat to drain.
  • Soup thickens when stored. Add splash of broth when reheating.
  • Slow cooker: Complete steps 1-3, transfer to slow cooker with all ingredients except squash. Cook low 4-5 hours, add squash last 30 minutes.

Nutrition

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