Easy Turkey Vegetable Soup (Print version)
Hearty ground turkey vegetable soup with potatoes, carrots, and pantry staples, ready in 45 minutes for weeknight dinners.
# Ingredients:
For the soup
01 -
1 lb (450 g) ground turkey, 93% lean
02 -
1 tablespoon olive oil
03 -
1 medium onion, diced
04 -
3 medium carrots, sliced
05 -
2 stalks celery, sliced
06 -
3 cloves garlic, minced
07 -
1 teaspoon dried Italian seasoning
08 -
1/2 teaspoon smoked paprika (optional)
09 -
Salt and black pepper
10 -
4 cups (950 ml) low-sodium chicken broth
11 -
1 can (14.5 oz / 410 g) diced tomatoes
12 -
2 tablespoons tomato paste
13 -
2 medium russet potatoes, diced
14 -
1 cup (150 g) frozen green beans
15 -
1 cup (150 g) frozen corn
16 -
1 bay leaf
17 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Heat the olive oil in a large soup pot over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, until it is no longer pink and just beginning to brown. Transfer to a plate and set aside.
02 -
Add the onion, carrots, and celery to the same pot. Cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent and the carrots start to soften. Add the garlic, Italian seasoning, paprika if using, and a pinch of salt. Cook for 1 minute until fragrant.
03 -
Stir in the diced tomatoes, tomato paste, and chicken broth. Scrape up any browned bits from the bottom of the pot. Add the bay leaf and diced potatoes. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes until the potatoes are nearly tender.
04 -
Return the turkey to the pot along with the green beans and corn. Simmer for 8 to 10 minutes until the vegetables are tender and the turkey is heated through. Remove the bay leaf, taste, and adjust salt and pepper. Serve hot with chopped parsley on top.
# Good to know:
01 -
Taste before serving; sodium levels vary by broth brand.
02 -
For a thinner soup, add an extra cup of broth.