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For this soup, you need one pound of ground turkey. This lean meat is full of protein and gives the soup a hearty base. Ground turkey cooks quickly, making it a great choice for busy days. The soup is packed with fresh veggies. Here’s what you will need: - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, sliced - 2 celery stalks, diced - 1 bell pepper, chopped (any color) - 1 zucchini, diced - 1 can (14 oz) diced tomatoes (with juice) These vegetables add texture and nutrients to your soup. The onion and garlic bring a rich flavor, while the carrots and celery add crunch. The bell pepper and zucchini provide freshness and color. Seasonings bring out the best flavors in the soup. You will need: - 4 cups low-sodium chicken or vegetable broth - 1 tsp dried oregano - 1 tsp dried thyme - 1 bay leaf - Salt and pepper to taste - Fresh parsley, chopped for garnish The broth keeps the soup tasty and warm. Oregano and thyme add earthy notes, while the bay leaf gives depth. Adjust salt and pepper to your liking. At the end, sprinkle fresh parsley for a burst of color and flavor. {{ingredient_image_1}} First, grab a large pot and heat 1 tablespoon of olive oil over medium heat. Add in 1 medium diced onion and 2 minced garlic cloves. Stir and cook until the onion looks clear, which takes about 3 to 4 minutes. Next, add 1 pound of ground turkey to the pot. Use a wooden spoon to break it apart as it cooks. Keep stirring until the turkey turns brown and is no longer pink, which will take about 6 to 8 minutes. This base gives your soup a rich flavor. Now it’s time to add some tasty veggies. Toss in 2 sliced carrots, 2 diced celery stalks, and 1 chopped bell pepper of your choice. Cook these for about 5 minutes until they start to soften. Then, add 1 diced zucchini and 1 can of diced tomatoes, juice included. Make sure to stir everything together well. These vegetables not only boost flavor but also add color and nutrition to your soup. Pour in 4 cups of low-sodium chicken or vegetable broth. Also, add 1 teaspoon each of dried oregano and dried thyme, plus 1 bay leaf. Season with salt and pepper to your liking. Bring the soup to a boil, then lower the heat to let it simmer. Cover the pot and let it cook for 20 to 25 minutes. This helps all the flavors mix together nicely. Before serving, taste and adjust the seasoning if needed. Don't forget to remove the bay leaf! Finally, ladle the soup into bowls and sprinkle some chopped fresh parsley on top for a lovely finish. Enjoy your hearty meal! To boost the flavor of your Ground Turkey Veggie Soup, use fresh herbs. Fresh parsley adds brightness. You can also try adding basil or cilantro for more depth. For heat, add a pinch of red pepper flakes while cooking the onions. This will give your soup a nice kick. If you want softer veggies, simmer the soup longer. I suggest an extra 10 minutes. This makes the carrots and zucchini tender and full of flavor. If you're in a hurry, cut the veggies smaller. This will help them cook faster. Serve the soup hot with crusty bread. A sprinkle of cheese on top adds richness. You can also pair it with a side salad for a complete meal. For fun, let guests add their own toppings like croutons or extra herbs. This makes each bowl unique. Pro Tips Use Fresh Herbs: Fresh parsley or basil can elevate the flavors of your soup significantly. Add them just before serving for the best taste. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand, like spinach or green beans, to make this soup your own. Make it a Meal: Serve the soup with crusty bread or over cooked rice or quinoa for a filling and satisfying meal. Storage Tips: This soup keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Just be sure to cool it completely before freezing. {{image_2}} You can easily change the protein in this soup. Ground turkey is lean, but you might like other options. Ground chicken or lean beef works well. You can even use tofu for a plant-based choice. Each option brings a unique taste. Choose what you enjoy most. Don’t hesitate to swap out veggies! You can add or replace any vegetable. Try sweet potatoes instead of carrots for a sweet twist. Spinach or kale can replace zucchini for extra greens. Cauliflower adds a nice crunch too. The soup will still taste great with your choices. Use what you have on hand! You can change the spices based on your taste. If you love heat, add crushed red pepper. For a smoky flavor, use smoked paprika. Fresh herbs like basil or cilantro can add brightness. Adjust the spices to fit your mood. Don’t be afraid to experiment with flavors! You can store your ground turkey veggie soup in the fridge. Use an airtight container. The soup stays fresh for about 3 to 4 days. Make sure it cools to room temperature first before sealing it. This keeps flavors intact. If you want to keep the soup longer, freeze it! Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last for about 2 to 3 months in the freezer. When you are ready to eat, thaw it in the fridge overnight. To reheat, you can use the stove or microwave. If using the stove, put the soup in a pot over medium heat. Stir often until it’s hot. For the microwave, use a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until it's steaming hot. Always check the temperature before serving. You can store ground turkey veggie soup in the fridge for about 3 to 4 days. Be sure to keep it in an airtight container. If you want to save it longer, freeze the soup. It stays good in the freezer for up to 3 months. Yes, you can make this soup in a slow cooker. Start by browning the ground turkey on the stove. Then, add it to the slow cooker with the rest of the ingredients. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. This will let all the flavors mix well. If you want to cut carbs, you can swap out some veggies. Use cauliflower instead of carrots. You can also try leafy greens like spinach or kale. These options keep the soup tasty while lowering the carb count. This blog post covered how to make a delicious ground turkey veggie soup. We went over the main ingredients, steps for cooking, and tips to enhance the flavor. You can adjust protein and veggies to your liking, plus find out how to store it. Remember to keep it fresh in the fridge or freezer. Overall, this soup is a healthy choice that is easy to make. I hope you feel inspired to try it out!

Ground Turkey Veggie Soup

A hearty and healthy soup packed with ground turkey and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, diced
  • 1 medium bell pepper, chopped
  • 1 medium zucchini, diced
  • 1 can (14 oz) diced tomatoes (with juice)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 leaf bay leaf
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onions are translucent, about 3-4 minutes.
  • Add the ground turkey to the pot, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes.
  • Stir in the sliced carrots, diced celery, and chopped bell pepper. Cook for an additional 5 minutes until the vegetables start to soften.
  • Add the diced zucchini and canned tomatoes (along with their juice) to the pot. Stir to combine.
  • Pour in the broth and add the oregano, thyme, and bay leaf. Season with salt and pepper to taste.
  • Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 20-25 minutes, allowing the flavors to meld together.
  • Test for seasoning and adjust salt and pepper as necessary. Remove the bay leaf before serving.
  • Ladle the soup into bowls, garnishing with chopped fresh parsley.

Notes

Remove the bay leaf before serving.
Keyword healthy, soup, turkey, vegetable