Description
A hearty, nutritious soup made with ground turkey, fresh vegetables, and an aromatic blend of spices, perfect for cozy dinners or meal prep.
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 oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon celery seed
- 1 teaspoon basil
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried thyme or 6 fresh thyme sprigs
- 10–12 cups chicken or turkey broth
- 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 recommended)
- 1 (14-oz) can white beans
- 1 zucchini, chopped
- 1 yellow squash, chopped
- Chopped parsley, to garnish (optional; low calorie)
- Pesto, to garnish individual bowls (optional; not low calorie)
- Parmesan cheese to garnish, optional (not low cal)
Instructions
- Cook the ground turkey: In a large pot, heat a little oil over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.
- Sauté the aromatics: Add the chopped onion and garlic to the pot with the turkey. Sauté for 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
- Season the soup: Stir in the kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme. Cook for 1-2 minutes to allow the spices to bloom.
- Add the broth and vegetables: Pour in the chicken or turkey broth, then add the chopped carrots, celery, sweet potato, and cabbage. Bring the soup to a boil, then lower the heat to a simmer. Let the soup cook for 15 minutes.
- Add the remaining vegetables: Stir in the diced tomatoes, white beans, zucchini, and yellow squash. Continue to simmer the soup for another 10-15 minutes, or until the vegetables are tender.
- Adjust the seasonings: Taste the soup and adjust the seasonings if necessary. Add more salt, pepper, or crushed red pepper to your liking.
- Serve: Ladle the soup into bowls and garnish with chopped parsley, a dollop of pesto, and grated parmesan if desired. Serve hot and enjoy!
Notes
- Add greens like spinach, kale, or Swiss chard for extra nutrition.
- For more protein, substitute ground chicken or beef for the turkey.
- If you prefer a spicier soup, increase the crushed red pepper or add hot sauce.
- This soup freezes well! Cool completely before transferring to airtight containers for up to 3 months.
- For a vegan version, use plant-based protein like tempeh or tofu and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 250-300
- Sugar: 7g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 45mg
