Hearty Ground Turkey and Vegetable Soup

• •1 tablespoon olive oil
• •1 lb ground turkey, lean
• •1 yellow onion, medium, chopped
• •2 carrots, medium, peeled and diced
• •2 celery stalks, diced
• •3 garlic cloves, minced
• •1 teaspoon dried thyme
• •1 bay leaf
• •6 cup chicken broth, low sodium
• •14.5 oz diced tomatoes, canned, undrained
• •2 potatoes, medium, peeled and diced (e.g., Yukon Gold or Russet)
• •1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces
• •0.5 cup corn kernels, fresh or frozen
• • to taste salt
• • to taste black pepper, freshly ground
• •2 tablespoon fresh parsley, chopped, for garnish

Instructions

1. 1

   Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the cooked turkey aside.

2. 2

   Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.

3. 3

   Stir in the minced garlic, dried thyme, and bay leaf. Cook for another 1 minute until fragrant.

4. 4

   Pour in the chicken broth and canned diced tomatoes (undrained). Add the diced potatoes and the cooked ground turkey back into the pot. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.

5. 5

   Add the green beans and corn kernels to the soup. Continue to simmer for another 5-7 minutes, or until the green beans are tender-crisp.

6. 6

   Remove and discard the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.

Chef's Tips

• 💡For a thicker soup, you can mash a portion of the cooked potatoes against the side of the pot before serving, or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the last 5 minutes of cooking.
• 💡Feel free to customize the vegetables based on what's in season or what you have on hand. Spinach, zucchini, or bell peppers are great additions.
• 💡To make this soup even heartier, consider adding 1/2 cup of small pasta (like ditalini or elbow macaroni) during the last 10 minutes of simmering, ensuring it cooks through.
• 💡This soup freezes well. Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.