Hearty Ground Turkey and Vegetable Soup
A comforting and nutritious soup packed with lean ground turkey and an abundance of fresh vegetables, simmered in a savory broth. Perfect for a wholesome main meal.
Ingredients
- •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.
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.
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.
Stir in the minced garlic, dried thyme, and bay leaf. Cook for another 1 minute until fragrant.
- 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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux