Turkey Vegetable Soup
Turkey Vegetable Soup: Heartwarming Comfort in a Bowl
There’s something uniquely comforting about a steaming bowl of Turkey Vegetable Soup. It’s a dish I turn to on chilly evenings or when I need a little pick-me-up after a long day. Packed with lean ground turkey and an array of fresh vegetables, this soup not only warms your soul but also fuels your body with nutrients. Perfect for sharing with loved ones or enjoying as leftovers for a quick lunch, this recipe has a special place in my kitchen and heart.
Why This Recipe is a Must-Try
This Turkey Vegetable Soup stands out for several reasons. First off, it’s incredibly versatile. Feel free to tailor the veggies to your liking: throw in extra carrots if you prefer them or skip the sweet potato if it’s not your thing. Plus, you can whip it up in under an hour, making it an ideal weeknight meal for busy families.
But that’s not all! This soup is budget-friendly and packed with flavor, thanks to a medley of spices and the richness of Turkey or chicken broth. Not only is it a satisfying dish, but it also makes for excellent leftovers that taste even better the next day.
"I made this soup for my family last week, and they absolutely loved it! It’s hearty, flavorful, and everyone had seconds." – A Satisfied Home Cook
How This Recipe Comes Together
Making Turkey Vegetable Soup is a straightforward process that comes together in just a few easy steps. You’ll start by sautéing the turkey and onion, adding spices to build flavors, then incorporating broth and the vegetables to simmer until everything is tender. It’s a simple way to fill your kitchen with a delightful aroma and bring warmth to your dinner table.
What You’ll Need
To make this delicious Turkey Vegetable Soup, gather the following ingredients:
- 2 pounds ground turkey
- 1 large onion (chopped)
- 4 cloves garlic (smashed and minced, about 1 tablespoon)
- 2½ teaspoons kosher salt (or less if using table salt)
- 1 teaspoon black pepper
- 1 tablespoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ to ½ teaspoon celery seed
- 1 teaspoon basil
- ¼ to ½ teaspoon crushed red pepper
- ½ teaspoon dried thyme (or 6 fresh thyme sprigs)
- 10-12 cups chicken or turkey broth
- 4-5 large carrots (chopped)
- 1½ cups celery (chopped)
- 1 sweet potato (peeled and chopped)
- 2 cups coleslaw cabbage (or more to taste)
- 1 (14-oz) can diced tomatoes (fire-roasted recommended)
- 1 (14-oz) can white beans (drained)
- 1 zucchini (chopped)
- 1 yellow squash (chopped)
- Chopped parsley (for garnish, optional; low calorie!)
- Pesto (for garnish, optional, but a bit indulgent!)
- Parmesan cheese (for garnish, optional, adding extra calories!)
(Note: You can easily swap out vegetables based on your preferences or seasonal availability, making this soup as unique as you are!)
Step-by-Step Instructions
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In a very large soup pot (at least a 6-quart capacity), combine 2 pounds of ground turkey and the chopped onion. Sauté over medium-high heat, breaking up the turkey into crumbles.
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Once the turkey is cooked through, turn off the heat and carefully drain excess fat. I find that using a foil-lined bowl makes this process easier—just tilt the pot slightly and spoon the grease into the bowl. Let it cool, then discard.
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Turn the heat back to medium. Add 4 cloves of minced garlic along with the spices: 2½ teaspoons of kosher salt, 1 teaspoon of black pepper, 1 tablespoon of oregano, ½ teaspoon of garlic powder, ½ teaspoon of smoked paprika, ¼ to ½ teaspoon of celery seed, 1 teaspoon of basil, and ½ teaspoon of thyme (if using dried). Cook until the garlic is fragrant.
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Pour in 10-12 cups of broth. I like to mix 8 cups of chicken broth with 4 cups of water using 4 teaspoons of Better Than Bouillon Turkey Base—it adds profound flavor. Adjust as necessary based on what you have.
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Raise the heat to high, bringing the mixture to a boil.
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Add all the veggies except for the zucchini and yellow squash, starting with the harder varieties: carrots, celery, sweet potato, and 2 cups of coleslaw cabbage. Remember, you can adjust the veggie amounts to suit your tastes.
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If you’re using fresh thyme, add the sprigs along with the broth. Next, toss in the can of diced tomatoes along with their juice and the drained white beans.
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After the soup reaches a boil, reduce the heat to a medium simmer, letting it bubble gently for about 20 minutes until the carrots and sweet potato are almost fork-tender.
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Add the chopped zucchini and yellow squash, continuing to simmer for another 5-10 minutes until everything is tender. Skim off any foam that has formed on top.
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If you used fresh thyme, remove the stems and discard them.
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Serve your soup hot, garnished if you’d like with a spoonful of pesto or some shredded parmesan for an extra treat! A sprinkle of parsley can make for a lovely low-calorie garnish.
Slow Cooker Instructions
Want to make this soup in a slow cooker? Brown the turkey and onion in a skillet first, then transfer them to your slow cooker. Add all the remaining ingredients and let it cook on low for 6-8 hours or on high for 3-4 hours. It’s an easy way to set it and forget it while you go about your day!
Best Ways to Enjoy Your Soup
This Turkey Vegetable Soup is fantastic on its own, but you can elevate your dining experience by serving it with crusty bread or a side salad for added nutrition. For a wholesome feast, consider pairing it with a light pasta dish or even some roasted vegetables.
Keeping Leftovers Fresh
To store your Turkey Vegetable Soup, let it cool completely before transferring it to airtight containers. You can place leftovers in the fridge for up to 3-4 days. If you’d like, it freezes beautifully! Simply portion it out in freezer-safe containers, leaving a little space for expansion, and it will last for up to 3 months.
As with all cooked foods, be sure the soup is cooled to room temperature within 2 hours before you refrigerate or freeze it to maintain food safety.
Extra Tips for Cooking Success
- Use Fresh Ingredients: Fresh veggies enhance the soup’s flavor and nutrition. Make a trip to your local farmer’s market if you can!
- Make It Ahead: This soup tastes even better the next day as the flavors meld together, so consider making a big batch in advance.
- Season to Taste: Everyone’s palate is different; always start with less salt and spices and adjust according to your preference.
- Experiment with Broth: Using homemade or organic broth can boost flavor significantly. If you’re in a hurry, store-bought works well too.
Creative Twists on the Classic Recipe
Want to mix things up? Here are some ideas:
- Swap Proteins: Instead of turkey, try ground chicken, beef, or even lentils for a vegetarian version.
- Add Greens: Toss in some spinach or kale during the last few minutes of cooking for a nutritional boost.
- Spice It Up: Experiment with different spices like curry powder or cumin for an exotic flair.
- Toppings Galore: Besides parmesan and pesto, try adding avocado or a dollop of sour cream for creaminess.
Your Questions Answered
How long does this soup take to prepare?
On average, it takes about 15 minutes to prep the ingredients and 30-40 minutes to cook, equating to a little under an hour for a warm, delicious meal.
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables can be a convenient substitute! Just add them in as the soup is nearing completion since they’re already cooked.
Is this soup suitable for meal prep?
Absolutely! This soup stores well in the fridge and freezes nicely, making it a great option for meal prep. Just remember to cool it before storing.
Enjoy the warm, hearty flavors of this Turkey Vegetable Soup and make it a favorite in your culinary repertoire! Happy cooking!
Turkey Vegetable Soup
Ingredients
Method
- In a very large soup pot (at least a 6-quart capacity), combine ground turkey and chopped onion. Sauté over medium-high heat, breaking up the turkey into crumbles.
- Once the turkey is cooked through, turn off the heat and carefully drain excess fat. Use a foil-lined bowl to tilt the pot slightly and spoon the grease into the bowl.
- Turn the heat back to medium. Add minced garlic and spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, and thyme (if using dried). Cook until the garlic is fragrant.
- Pour in chicken or turkey broth and raise the heat to high, bringing the mixture to a boil.
- Add all the veggies except for zucchini and yellow squash, starting with carrots, celery, sweet potato, and coleslaw cabbage.
- If using fresh thyme, add the sprigs along with the broth. Next, toss in the can of diced tomatoes along with their juice and the drained white beans.
- After boiling, reduce the heat to a medium simmer, letting it bubble gently for about 20 minutes until the carrots and sweet potato are almost fork-tender.
- Add the chopped zucchini and yellow squash, continuing to simmer for another 5-10 minutes until everything is tender. Skim off any foam that has formed on top.
- If you used fresh thyme, remove the stems and discard them.
- Serve your soup hot, garnished with a spoonful of pesto or some shredded parmesan for an extra treat, and sprinkle with parsley for a lovely garnish.
- Brown the turkey and onion in a skillet first, then transfer them to your slow cooker. Add all remaining ingredients and let it cook on low for 6-8 hours or on high for 3-4 hours.
