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Turkey Vegetable Soup - Image 2

Turkey Vegetable Soup

A comforting and nutritious soup featuring turkey and a variety of vegetables, perfect for any season. Easy to prepare and customizable to your taste.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Olive oil
  • 1 pound Ground turkey 93% lean preferred
  • 1 large Onion diced
  • 2 cloves Garlic minced
  • 3 medium Carrots sliced
  • 2 stalks Celery sliced
  • 1 cup Green beans trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) Diced tomatoes with juices
  • 6 cups Chicken broth low-sodium
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • Salt and pepper to taste
  • 1 cup Frozen peas thawed
  • 2 cups Spinach fresh, roughly chopped

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
  2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
  3. Stir in the sliced carrots, celery, and green beans. Cook for another 5 minutes, allowing the vegetables to soften slightly.
  4. Pour in the diced tomatoes with their juices and the chicken broth. Add the dried thyme and rosemary. Bring the soup to a boil, then reduce the heat to a simmer.
  5. Let the soup simmer for about 30 minutes, or until the vegetables are tender. Season with salt and pepper to taste.
  6. In the last 5 minutes of cooking, stir in the thawed peas and chopped spinach. Cook until the spinach is wilted and the peas are heated through.
  7. Serve hot, garnished with fresh herbs if desired.

Notes

Chef's Tips:
• For a richer flavor, consider using homemade chicken stock instead of store-bought broth
• Avoid overcooking the vegetables to maintain their texture and nutritional value
• Serve with crusty bread or a side salad for a complete meal
Food Safety:
• Ensure the turkey is cooked to an internal temperature of 165°F (74°C)
• Refrigerate leftovers within two hours of cooking and consume within 3-4 days