Description
Turkey Vegetable Soup is the perfect combination of lean protein and hearty vegetables, making it a wholesome, satisfying meal for any season. This soup not only delivers incredible flavor but also offers nutritional balance that suits a wide range of diets. Whether you’re using leftover turkey or fresh ground turkey, this recipe transforms basic ingredients into a soul-warming, nutrient-packed bowl of goodness.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 red bell pepper, diced
2 cups cooked turkey, shredded or chopped (light or dark meat)
1 (14.5 oz) can diced tomatoes (with juices)
6 cups low-sodium chicken or turkey broth
1 cup green beans, trimmed and cut
1 cup corn kernels (fresh or frozen)
1 cup green peas (frozen or fresh)
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Juice of ½ lemon (optional, for brightness)
Instructions
- Sauté Aromatics for a Flavor Base: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are slightly softened, about 5–6 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
- Add Vegetables and Spices: Mix in the zucchini, squash, and bell pepper. Sauté for another 3–4 minutes. Sprinkle in the thyme, basil, paprika, salt, and black pepper. Stir well to coat the vegetables evenly with spices.
- Pour in the Broth and Tomatoes: Add the diced tomatoes with their juices and the chicken or turkey broth. Stir to combine and bring the mixture to a boil over medium-high heat.
- Add Turkey and Simmer: Reduce the heat to low, stir in the cooked turkey, green beans, corn, and peas. Cover and simmer for 20–25 minutes until all vegetables are tender and the flavors are fully developed.
- Final Seasoning and Garnish: Taste and adjust seasoning with additional salt, pepper, or a splash of lemon juice for brightness. Stir in fresh parsley just before serving for a pop of color and fresh herbal flavor.
Notes
- Turkey Substitution: Leftover chicken works well as a substitute for turkey.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months.
- Broth Tip: Use homemade or low-sodium broth for better control of salt content.
- Add-Ins: Feel free to stir in cooked brown rice, quinoa, or small pasta shapes for a heartier soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 230
- Sugar: 6g
- Sodium: 670mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 40mg