Description
This hearty Ground Turkey Soup is a wholesome and comforting meal packed with lean protein, fresh vegetables, and aromatic herbs. Perfect for a nutritious weeknight dinner, it combines ground turkey with a medley of carrots, celery, green beans, corn, and peas simmered in a flavorful tomato and chicken broth base.
Ingredients
Scale
Meat & Oil
- 1 pound ground turkey
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 1 cup green beans, chopped
- 1/2 cup corn kernels
- 1/2 cup peas
Liquids & Canned Goods
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes with juice
Spices & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Heat the oil: Heat a large pot over medium heat and add 1 tablespoon of olive oil to warm it up for cooking.
- Cook the turkey: Add the 1 pound of ground turkey to the hot pot and cook it by breaking it apart with a spoon until browned and no longer pink.
- Remove turkey: Take the cooked turkey out of the pot and set it aside to add back later.
- Sauté onion: In the same pot, add the diced onion and cook for 3 to 4 minutes until soft and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds more, stirring frequently to avoid burning.
- Cook carrots and celery: Add sliced carrots and chopped celery, cooking for about 5 minutes until the vegetables start to soften.
- Add liquids and tomatoes: Pour in 4 cups chicken broth and the entire can of diced tomatoes with their juice.
- Season the soup: Stir in dried thyme, dried oregano, salt, black pepper, and paprika to build flavor.
- Simmer: Bring the soup to a simmer, then reduce heat to low and cook for 10 minutes until the vegetables are tender.
- Add remaining vegetables: Stir in chopped green beans, corn kernels, and peas.
- Continue simmering: Cook for another 5 to 7 minutes until green beans are tender and peas are heated through.
- Adjust seasoning: Taste the soup and add more salt, pepper, or herbs as needed.
- Serve: Ladle the hot soup into bowls and enjoy immediately.
Notes
- Use fresh or frozen green beans, corn, and peas depending on availability.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a lower sodium version, use low-sodium chicken broth and adjust added salt accordingly.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
