Description
A hearty, low-calorie Turkey Vegetable Soup packed with nutritious veggies and lean ground turkey—perfect for weight loss and healthy eating.
Ingredients
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, smashed and minced
- 2 & 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon celery seed
- 1 teaspoon basil
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried thyme or 6 fresh thyme sprigs
- 10–12 cups chicken or turkey broth
- 4–5 large carrots, chopped
- 1 & 1/2 cups celery, chopped
- 1 sweet potato, peeled and chopped
- 2 cups coleslaw cabbage, or more to taste
- 1 (14-oz) can diced tomatoes
- 1 (14-oz) can white beans, drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
- Chopped parsley, optional garnish
- Pesto, optional garnish
- Parmesan cheese, optional garnish
Instructions
1. In a large 6-quart soup pot, add ground turkey and chopped onion. Sauté over medium-high heat, crumbling the turkey.
2. Turn off the heat and drain the fat from the pot.
3. Return heat to medium. Add garlic and all spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme. Cook until fragrant.
4. Add 10-12 cups of broth to the pot.
5. Increase heat to high. Add chopped carrots, celery, sweet potato, and coleslaw cabbage to the pot. Add thyme sprigs if using fresh thyme.
6. Stir in the diced tomatoes with juice and the drained white beans.
7. Bring soup to a boil, then reduce to a medium simmer. Cook for about 20 minutes until carrots and sweet potato are almost tender.
8. Add chopped zucchini and yellow squash. Simmer another 5-10 minutes until squash is tender.
9. Skim off any foam on top of the soup. Remove thyme stems if using fresh thyme.
10. Serve hot. Garnish with pesto, parmesan, or parsley as desired.
11. For slow cooker: After step 3, transfer mixture to slow cooker. Add broth and all vegetables except zucchini and squash.
12. Cook on low for 4-5 hours or high for 2-3 hours, until carrots are tender.
13. Add zucchini and squash, cook an additional 30 minutes until tender.
Notes
This soup is perfect for meal prep and can be frozen in portions. Feel free to substitute vegetables based on your preference or availability. The base is very forgiving, so adjust seasoning and veggies to taste. Adding pesto and parmesan increases calories but boosts flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 169
- Sugar: 4g
- Sodium: –
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 33mg