Turkey Vegetable Soup

This turkey vegetable soup is a hearty soup chocked full of fresh veggies and ground turkey. It is so easy, filling and delicious!

Cooler weather makes me want to eat soup. Like, almost every night!

This recipe 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. Let me show you how to make it!

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How to make turkey vegetable soup

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this turkey vegetable soup recipe, you will need the following:

• cooking spray
• ground turkey
• celery
• onion
• carrots
• garlic
• water
• Better than Bullion beef base (or vegetable base)
• frozen green beans
• frozen corn kernels
• cumin
• chili powder
• bay leaves
• canned red kidney beans
• mild Ro-Tele tomatoes

Making turkey vegetable soup

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. Then add water, Better than Bullion, green beans, corn, cumin, chili powder, kidney beans and tomatoes; stir to combine.

Next, 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

Storage and leftovers

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.

Store leftovers in a covered container for 3 to 4 days. This soup also freezes well in an airtight container for up to 3 months.

Tools used to make this recipe

Note: These are Amazon affiliate links.

• 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

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5 from 1 vote

Print

Turkey Vegetable Soup

This turkey vegetable soup is a hearty soup chocked full of fresh veggies and ground turkey. It is so easy, filling and delicious!

Course Main Course, Soup

Cuisine American, Tex Mex

Keyword turkey vegetable soup

Prep Time 7 minutes

Cook Time 27 minutes

Total Time 34 minutes

Servings 8 servings

Calories 181 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 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 (vegetable base works just as well)
• 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

Instructions

1. Pre-heat a Dutch oven over medium-high heat.
2. Coat the pot with cooking spray, and add turkey, onions, celery and carrots.
3. Cook for about 7 minutes, until the turkey browns and starts to crumble.
4. Add in the minced garlic, and cook for another minute.
5. Add water, Better than Bullion, green beans, corn, cumin, chili powder, kidney beans and tomatoes; stir to combine.
6. Add bay leaves, and bring to a boil; reduce heat and simmer, partially covered, for about 20 minutes.
7. Remove bay leaves, and serve.
8. Optional toppings (not included in nutritional info): cheddar or Monterey jack cheese, diced avocado, cilantro, sour cream

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator (not including any toppings).

Adapted from Cooking Light.

Nutrition Facts

Turkey Vegetable Soup

Amount Per Serving

Calories 181 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 31mg10%

Sodium 157mg7%

Potassium 659mg19%

Carbohydrates 23g8%

Fiber 6g25%

Sugar 4g4%

Protein 19g38%

Vitamin A 2990IU60%

Vitamin C 9.5mg12%

Calcium 57mg6%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.

Note: Turkey vegetable soup first appeared on A Pinch of Healthy October 22, 2015. It has been updated with new photos.