This turkey vegetable soup is a hearty soup chocked full of fresh veggies and ground turkey. It is so easy, filling and delicious!
Fall in Alabama is absolutely beautiful! The weather during the day is warm and breezy, and the nights have a slight chill. But it’s not so chilly that you have to put on layers and layers…just a little crisp coolness in the air.
And that chill makes me want to eat soup. Like, almost every night!
In fact, I was looking at my upcoming recipes today, and it looks like my blog may turn into a little soup-a-thon…LOL! Don’t worry, I’ll try to throw in some other types of dishes between all the soup…just to get in some more variety for y’all. 😉
One of the things I like best about soup is that it ACES the leftover test. To me, some soup is even better leftover than it is the day I make it. This soup fits into that category.
This one evolved from a recipe I got from Cooking Light several years ago. And I have tweaked and put a few of my own touches on it. So sit down, dip yourself out a bowl, and let me show you how to make it!
Tools Used to Make This Recipe
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- Knife and cutting board
- Measuring cups and spoons
- Enameled cast iron Dutch oven – You could also use a multipurpose pot like this one.
- Ladle for serving
Turkey Vegetable Soup Recipe
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- cooking spray
- 1 pound ground turkey I used 94/6
- 2 stalks of celery finely chopped
- 1 small yellow onion diced
- 1 cup carrots chopped
- 2 cloves garlic minced
- 4 cups water
- 1 1/3 tablespoon Better than Bullion beef base
- 1 cup frozen green beans
- 1 cup frozen corn kernels
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 leaves bay
- 1 can of red kidney beans drained and rinsed, 15 ounces
- 1 can of mild Ro-Tele tomatoes undrained, 10 ounces
Pre-heat a Dutch oven over medium-high heat.
Coat the pot with cooking spray, and add turkey, onions, celery and carrots.
Cook for about 7 minutes, until the turkey browns and starts to crumble.
Add in the minced garlic, and cook for another minute.
Add water, Better than Bullion, green beans, corn, cumin, chili powder, kidney beans and tomatoes; stir to combine.
Add bay leaves, and bring to a boil; reduce heat and simmer, partially covered, for about 20 minutes.
Remove bay leaves, and serve.
Optional toppings (not included in nutritional info): cheddar or Monterey jack cheese, diced avocado, cilantro, sour cream
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Each serving is approximately 4 PointsPlus on Weight Watchers (not including any toppings).
Adapted from Cooking Light.