Ground Turkey Vegetable Soup
Savor a wholesome ground turkey vegetable soup that's perfect for a healthy dinner. Nourish your body and delight your taste buds with every mouthful.
Servings: 6
Ingredients
- 1 Tablespoon olive oil
- 1 Pound ground turkey
- 1 yellow onion small, finely diced
- 5 Cups chicken broth
- 28 Ounces diced tomatoes
- 2 Tablespoons tomato paste
- 1 zucchini diced
- 5 Yukon gold potatoes diced
- 1½ Cups frozen mixed vegetables peas, carrots, green beans, corn
- 1 Teaspoon Italian seasoning
- 1½ Teaspoons garlic powder
- 1 bay leaf
- 1 Teaspoon salt
- ½ Teaspoon black pepper
Optional Garnish:
- parsley fresh, chopped
Instructions
- Heat the olive oil in a Dutch oven or large pot over a medium-high heat.
- Add the turkey and cook, breaking it up with a wooden, for 5 or 6 minutes, until no longer pink
- Add the onions and cook until softened, about 3 minutes.
- Add the broth, diced tomatoes, tomato paste, zucchini, potatoes, frozen vegetables, Italian seasoning, garlic powder, bay leaf, salt, and black pepper. Stir to combine.
- Bring to a boil, cover, and reduce the heat to a simmer.
- Cook until vegetables are tender, about 30 to 35 minutes.
- Ladle the soup into bowls and garnish with chopped fresh parsley if liked.
Notes
Chopping the veggies: Chop the zucchini and potatoes into uniform, bite-sized pieces to ensure even cooking.
Browning the meat: Cook the turkey in a splash of oil, breaking it up with a wooden spoon as you go. Once there's no visible pink left in the turkey, proceed with the recipe. It will finish cooking in the soup.
Don't overcook it: Once the vegetables are tender, the soup is ready to serve. Any further cooking will just make the vegetables fall apart.
Browning the meat: Cook the turkey in a splash of oil, breaking it up with a wooden spoon as you go. Once there's no visible pink left in the turkey, proceed with the recipe. It will finish cooking in the soup.
Don't overcook it: Once the vegetables are tender, the soup is ready to serve. Any further cooking will just make the vegetables fall apart.
Nutrition
Calories: 299kcal | Carbohydrates: 42g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 1242mg | Potassium: 1382mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2646IU | Vitamin C: 53mg | Calcium: 98mg | Iron: 4mg
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