Ground Turkey Vegetable Soup
If you’re looking for an easy, healthy, and totally delicious recipe to add to your dinner rotation, my ground turkey vegetable soup is perfect for you.
Seriously, this recipe is so simple to prepare, and the flavor just can’t be beat.
Ground Turkey Vegetable Soup Recipe
I really love utilizing ground turkey in recipes. In fact, my ground turkey stuffed peppers is currently the most popular recipe on my blog—for good reason. Be sure you don’t miss it!
I think that people may shy away from using ground turkey in their favorite recipes, but, I find that it’s a tasty replacement for ground beef.
In fact, I strongly prefer ground turkey in my vegetable soup and my family agrees that this recipe is a winner, hands down.
I also love this ground turkey vegetable soup because it’s not fussy. It’s similar to the veggie soup that my grandma used to make when I was a kid!
This is actually a cornerstone dinner recipe in my home, and one that I come back to over and over throughout the year.
I adore hearty soup recipes when the weather begins to cool down in the fall. There’s just something so comforting about a big bowl of vegetable soup. Honestly, I could eat this soup every day, and I do thoroughly enjoy my leftovers for days after I make this soup.
I’m often asked by my readers if my soups freeze well. While I haven’t frozen this soup, I think it would do great in the freezer. I’m going to give that a whirl very soon and I’ll report back with my results! :)
I hope you enjoy my ground turkey vegetable soup recipe. Please leave me a comment letting me know what you thought about if if you decide to make it. Your feedback is very important to me! ❤️
More Delicious Soup Recipes
- Crock Pot Cheesy Potato Soup
- Clean Eating Turkey Chili
- Crock Pot Vegetable Lentil Soup
- Cheesy Cauliflower Soup
Ground Turkey Vegetable Soup
- 1 lb. 93% Lean Ground Turkey (7
% Fat), browned
- 1 tablespoon olive oil
- 2 large carrots, sliced
- 2 large stalks celery, sliced
- 2 medium russet potatoes, diced
- 1 medium onion, diced
- 1 (14 oz. can) diced tomatoes
- 1 (6 ounce can) tomato paste
- 6 cups chicken broth
- 1 (15.25 oz. can corn) drained
- 1 ( 14 ½ oz. can green beans) drained
- 3 cloves garlic, minced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Brown the ground turkey and drain if necessary; set aside.
- In a large stock pot (I use this one) add 1 tablespoon of olive oil. Sauté the celery and the carrots for 3 to 4 minutes. Add the onion and continue to simmer another 3 to 4 minutes.
- Add the diced tomatoes, chicken broth and the tomato paste, stir until well blended. Add the corn, green beans, browned turkey, garlic, thyme, oregano and the potatoes, stir until well blended. Add the bay leaf. Bring to a boil then turn down heat and simmer for 30 to 35 minutes or until vegetables are tender. Remove bay leaf and serve.