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Turkey Vegetable Soup

Turkey Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and sliced into coins
  • 2 celery stalks, sliced
  • 1 medium zucchini, diced
  • 1 cup chopped green beans
  • 6 cups low-sodium chicken or turkey broth
  • 1 (14.5 oz) can diced tomatoes, with their juices
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • Salt and black pepper, to taste
  • ½ cup frozen peas (optional)

Method
 

  1. Heat oil in a large pot over medium-high heat. Sauté onion 3 to 4 minutes, add garlic for 30 seconds, then add turkey and cook 5 to 6 minutes until no longer pink. Season with salt and pepper.
  2. Stir in carrots, celery, zucchini, and green beans. Cook 3 to 4 minutes, then pour in broth and tomatoes. Add Italian seasoning and bay leaf.
  3. Bring to a boil, reduce heat to medium-low, and simmer uncovered 15 minutes. Stir in frozen peas in the last 2 minutes, if using. Adjust salt and pepper to taste.
  4. Remove bay leaf. Ladle soup into bowls and garnish with parsley or Parmesan. Serve hot.

Notes

The soup will thicken slightly as it sits, so add a splash of broth when reheating leftovers. If you like a more vegetable-forward broth, use up to 7 cups of liquid.