Name: Turkey Vegetable Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds ground turkey; 1 large onion, chopped; 4 cloves garlic, smashed and minced (at least 1 tablespoon); 2 & 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 1 tablespoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/4 to 1/2 teaspoon celery seed; 1 teaspoon dried basil; 1/4 to 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried thyme or 6 fresh thyme sprigs; 10-12 cups chicken or turkey broth (or homemade broth with Better than Bouillon turkey base); 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 (fire roasted preferred); 1 (14-oz) can white beans, drained; 1 zucchini, chopped; 1 yellow squash, chopped; Chopped parsley; Pesto (adds calories); Parmesan cheese (adds calories)

Introduction

This Turkey Vegetable Soup is a hearty, flavorful, and nutritious dish perfect for cozy evenings. Packed with wholesome vegetables and seasoned ground turkey, it’s a versatile recipe that’s easy to customize. Whether you’re looking for a comforting family dinner or a healthy meal prep option, this soup hits the spot.

A large white pot filled with a colorful vegetable soup sits on a white marbled surface. The soup has three main layers: at the bottom is a thick broth with a mix of yellow-orange and light brown hues; the middle layer holds chunky vegetables including bright orange carrot slices, green zucchini pieces, yellow squash slices, red tomatoes, and bits of white beans; the top layer shows small bits of ground meat mixed evenly with herbs and spices scattered throughout, giving a textured look. A wooden spoon is partly submerged on the right side, stirring the soup, and a white kitchen towel with a brown grid pattern lies beside the pot, along with two small white bowls filled with chopped green herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground turkey

1 large onion, chopped

4 cloves garlic, smashed and minced (at least 1 tablespoon)

2 ½ teaspoons kosher 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

1 ½ 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 preferred)

1 (14-oz) can white beans, drained

1 zucchini, chopped

1 yellow squash, chopped

Chopped parsley, for garnish (optional)

Pesto, for garnish individual bowls (optional)

Parmesan cheese, for garnish (optional)

Instructions

Step 1: In a very large soup pot (at least 6-quart capacity), add the ground turkey and chopped onion. Sauté over medium-high heat, breaking up the turkey as it cooks until browned.

Step 2: Turn off the heat and drain the fat. A helpful method is to line a small bowl with foil, tilt the pot, and spoon out the grease. Refrigerate the fat until hardened and discard.

Step 3: Return heat to medium. Add the 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 until fragrant, about 1-2 minutes.

Step 4: Pour in 10-12 cups of broth. You can use all chicken broth, turkey broth, or a mix of broth and water with bouillon base to boost flavor.

Step 5: Turn heat to high and bring to a boil. Add the chopped carrots, celery, sweet potato, and coleslaw cabbage. Adjust quantities to taste. If using fresh thyme, add the sprigs now.

Step 6: Add the canned diced tomatoes with juice and stirred-in white beans.

Step 7: Once boiling, reduce heat to a medium simmer, gently bubbling. Simmer for about 20 minutes until carrots and sweet potato are nearly fork-tender.

Step 8: Add the chopped zucchini and yellow squash. Continue simmering for 5-10 minutes until the squash is tender.

Step 9: Skim off any foam from the surface if present. Remove and discard fresh thyme sprigs if used.

Step 10: Serve the soup hot, garnishing each bowl with optional pesto, parmesan cheese, or chopped parsley to suit your preference.

Step 11 (Slow Cooker Version): After sautéing garlic and spices with turkey (step 3), transfer mixture to slow cooker. Add broth and vegetables except zucchini and squash. Cook on low 4-5 hours or high 2-3 hours until carrots are tender. Add zucchini and squash and cook another 30 minutes until tender.

Tips & Variations

Skip sweet potato if you prefer; increase carrots or add other root vegetables instead.

Use fire-roasted diced tomatoes for extra depth of flavor.

Adjust crushed red pepper amount for desired heat level or omit for mild soup.

Fresh thyme adds brightness, but dried thyme works well if fresh is unavailable.

Garnishing with parsley keeps the soup light; pesto and parmesan add richness if you want indulgence.

FAQs

Can I make this soup vegetarian?

Yes, substitute the ground turkey with firm tofu, tempeh, or extra beans, and use vegetable broth instead of chicken or turkey broth.

Can I add other vegetables?

Absolutely! This soup is very flexible. Feel free to add green beans, bell peppers, kale, or spinach in the last 10 minutes of cooking.

Dinner

Turkey Vegetable Soup Recipe