Ground Turkey Vegetable Soup
hearty, veggie-packed soup made with lean ground turkey and simple pantry ingredients for an easy, comforting meal any night of the week.
Servings 8
Ingredients
- 1 lb. Ground Turkey 93% Lean 7% Fat, browned
- 1 tablespoon olive oil extra virgin
- 2 large carrots sliced
- 2 stalks celery sliced
- 2 medium russet potatoes diced
- 1 medium onion diced
- 1 can diced tomatoes 14 oz.
- 1 can tomato paste 6 oz.
- 6 cups chicken broth
- 1 can corn drained, 15 oz.
- 1 can green beans drained, 14 oz.
- 3 cloves garlic minced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large soup pot, brown the ground turkey over medium-high heat until fully cooked, breaking it apart as it cooks. Drain any excess fat and set the turkey aside.
- In the same pot, heat 1 tablespoon of olive oil. Add the celery and carrots, cooking for 3–4 minutes until they begin to soften. Add the onion and cook another 3–4 minutes.
- Stir in the garlic and cook just until fragrant, about 1–2 minutes.
- Add the diced tomatoes, chicken broth, and tomato paste, stirring until everything is well combined.
- Return the cooked turkey to the pot along with the corn, green beans, thyme, oregano, potatoes, and bay leaf. Stir to blend.
- Bring the soup to a boil, then reduce the heat to low and simmer for 30–35 minutes, or until the vegetables are tender.
- Remove the bay leaf, season with salt and pepper to taste, and serve warm.
Nutrition
Serving: 1 | Calories: 272kcal | Carbohydrates: 34g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 290mg | Fiber: 5g | Sugar: 9g