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Turkey Vegetable Soup with Spices and Fresh Greens Recipe

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★★★★★

4.7 from 67 reviews

This hearty Turkey Vegetable Soup is packed with ground turkey, a medley of nutritious vegetables, and fragrant herbs and spices simmered to perfection in a flavorful broth. It’s a comforting, low-calorie, and protein-rich soup ideal for warming meals, offering flexibility with ingredients and optional garnishes such as pesto and parmesan for extra flavor.

Ingredients

Scale

Meat and Aromatics

  • 2 pounds ground turkey
  • 1 large onion, chopped
  • 4 cloves garlic, smashed and minced (about 1 tablespoon)

Spices and Seasonings

  • 2 1/2 teaspoons kosher salt (adjust if using table 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

Broth and Liquids

  • 10–12 cups chicken or turkey broth (or combination of broth and water with Better than Bouillon Turkey Base)

Vegetables

  • 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 (preferably fire roasted)
  • 1 (14-oz) can white beans, drained
  • 1 zucchini, chopped
  • 1 yellow squash, chopped

Optional Garnishes

  • Chopped parsley (optional, low calorie)
  • Pesto (optional, not low calorie)
  • Parmesan cheese (optional, not low calorie)

Instructions

  1. Sauté turkey and onion: In a very large soup pot (at least 6-quart capacity), add 2 pounds ground turkey and the chopped onion. Cook over medium-high heat, breaking up the turkey as it cooks until browned and cooked through.
  2. Drain fat: Turn off heat and drain the rendered fat carefully by tilting the pot and spooning out the grease into a foil-lined bowl. Refrigerate the fat until hardened and then discard.
  3. Sauté garlic and spices: Turn heat back on to medium. Add minced garlic and all the spices (kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme if using dried). Cook briefly until the garlic and spices become fragrant.
  4. Add broth: Pour in 10-12 cups of chicken or turkey broth. You can use all broth or combine broth with water and Better than Bouillon turkey base for a richer flavor. For example, 8 cups broth plus 4 cups water mixed with 4 teaspoons of turkey base.
  5. Bring to boil and add hard vegetables: Turn heat to high until the soup reaches a boil. Add chopped carrots, celery, sweet potato, and coleslaw cabbage. If using fresh thyme sprigs, add them now as well. Adjust vegetable quantities as preferred.
  6. Add tomatoes and beans: Pour in the canned diced tomatoes with their juice and add the drained white beans.
  7. Simmer: Lower the heat to a medium simmer so the soup gently bubbles. Let it cook for about 20 minutes until the carrots and sweet potatoes are nearly fork tender.
  8. Add tender vegetables: Stir in chopped zucchini and yellow squash. Continue simmering for an additional 5-10 minutes until these squash vegetables are tender.
  9. Skim foam and remove thyme: If any foam has formed on top, skim it off with a spoon. Remove and discard fresh thyme sprigs if used.
  10. Serve and garnish: Serve the soup hot. Garnish each bowl optionally with a spoonful of pesto, shredded parmesan cheese, or chopped parsley according to your preference and dietary needs.
  11. Slow Cooker option: Follow steps 1-3 (turkey, onion, garlic, and spices sauté). Transfer mixture to a slow cooker and add all broth and vegetables except zucchini and yellow squash. Cook on low for 4-5 hours or on high for 2-3 hours until carrots are tender. Add zucchini and yellow squash last and cook for another 30 minutes until tender.

Notes

  • The soup is very forgiving, so feel free to adjust or substitute vegetables as desired (e.g., omit sweet potato if preferred).
  • Using Better than Bouillon Turkey Base adds rich flavor but can be replaced with all broth or water if necessary.
  • Drain the fat from cooked turkey thoroughly to keep the soup lighter.
  • Optional garnishes like pesto and parmesan add flavor but increase calorie content.
  • Fresh thyme gives a different flavor profile than dried; remove sprigs before serving.
  • Slow cooker method offers convenience with minimal stovetop time.

Keywords: Turkey vegetable soup, ground turkey soup, healthy turkey soup, low calorie soup, hearty vegetable soup

Find it online: https://yumwithmia.com/turkey-vegetable-soup-with-spices-and-fresh-greens-recipe/