Why Make This Recipe
Turkey Vegetable Soup is a fantastic dish that’s both hearty and healthy. It’s perfect for cold days or whenever you want something comforting. This soup is packed with nutrients from a variety of vegetables and lean protein from ground turkey, making it a great choice for you and your family. Plus, it’s easy to make and can be adjusted to fit your personal taste.
How to Make Turkey Vegetable Soup
Ingredients
- 2 pounds ground turkey
- 1 large onion (chopped)
- 4 cloves garlic (smashed and minced; at least 1 tablespoon)
- 2 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ to ½ teaspoon celery seed
- 1 teaspoon basil
- ¼ to ½ teaspoon crushed red pepper
- ½ teaspoon dried thyme or 6 fresh thyme sprigs
- 10-12 cups chicken or turkey broth
- 4-5 large carrots (chopped)
- 1 ½ cups celery (chopped)
- 1 sweet potato (peeled and chopped)
- 2 cups coleslaw cabbage (or more to taste)
- 1 (14-oz) can diced tomatoes (preferably fire roasted)
- 1 (14-oz) can white beans
- 1 zucchini (chopped)
- 1 yellow squash (chopped)
- Chopped parsley (to garnish; optional)
- Pesto (to garnish individual bowls; optional)
- Parmesan cheese (to garnish; optional)
Directions
- In a very large soup pot (at least a 6-quart capacity), add the ground turkey and chopped onion. Sauté over medium high heat while crumbling the turkey.
- Once the turkey is browned, turn off the heat and drain the fat. A good method is to line a small bowl with foil, tilt the pot, and remove the grease with a spoon. Refrigerate the fat until hard, then throw it away.
- Turn the heat back on to medium. Add the minced garlic and all the spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme. Cook until the spices and garlic are fragrant.
- Pour in 10-12 cups of broth. You can mix chicken broth with water and turkey base as needed. Turn the heat to high to bring it to a boil.
- Add the tougher vegetables first: carrots, celery, sweet potato, and coleslaw cabbage. Adjust veggie amounts to your liking. If using fresh thyme, add it in now.
- Stir in the can of diced tomatoes, including the juice, and drained white beans.
- Once boiling, reduce to a medium simmer for about 20 minutes, until the carrots and sweet potato are almost tender.
- Add the chopped zucchini and yellow squash, continuing to simmer for another 5-10 minutes until tender.
- Skim off any foam that appears on the top. If you used fresh thyme, remove the stems and discard them.
- Serve hot, garnished with pesto, shredded parmesan, or parsley as desired.
How to Serve Turkey Vegetable Soup
Serve the soup hot in bowls. To enhance the flavor, consider adding a spoonful of pesto and some grated parmesan on top. You can also sprinkle chopped parsley for a fresh touch.
How to Store Turkey Vegetable Soup
Let the soup cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. You can also freeze the soup for longer storage. Just ensure it’s in a freezer-safe container, and it should stay good for up to 3 months.
Tips to Make Turkey Vegetable Soup
- Feel free to swap out any vegetables you don’t like or have on hand; the soup is very forgiving.
- If you prefer a spicier soup, increase the amount of crushed red pepper.
- For a thicker soup, reduce the amount of broth used.
Variations
You can add different protein sources like chicken or even lentils for a vegetarian version. Also, experiment with different herbs like thyme or rosemary for new flavors.
FAQs
Q1: Can I make this soup in a slow cooker?
Yes, you can. Brown the turkey and onion in a pan first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Q2: Can I freeze the leftovers?
Absolutely! Let the soup cool and then freeze in portions for easy meals later.
Q3: Is it okay to add pasta to the soup?
Yes, but add it to the soup in the last 10 minutes of cooking, as it cooks quickly. You’ll need to adjust the broth accordingly.
Turkey Vegetable Soup
Ingredients
Method
- In a very large soup pot (at least a 6-quart capacity), add the ground turkey and chopped onion. Sauté over medium high heat while crumbling the turkey.
- Once the turkey is browned, turn off the heat and drain the fat. A good method is to line a small bowl with foil, tilt the pot, and remove the grease with a spoon. Refrigerate the fat until hard, then throw it away.
- Turn the heat back on to medium. Add the minced garlic and all the spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme. Cook until the spices and garlic are fragrant.
- Pour in 10-12 cups of broth. You can mix chicken broth with water and turkey base as needed. Turn the heat to high to bring it to a boil.
- Add the tougher vegetables first: carrots, celery, sweet potato, and coleslaw cabbage. Adjust veggie amounts to your liking. If using fresh thyme, add it in now.
- Stir in the can of diced tomatoes, including the juice, and drained white beans.
- Once boiling, reduce to a medium simmer for about 20 minutes, until the carrots and sweet potato are almost tender.
- Add the chopped zucchini and yellow squash, continuing to simmer for another 5-10 minutes until tender.
- Skim off any foam that appears on the top. If you used fresh thyme, remove the stems and discard them.