Hearty Turkey-Vegetable Soup is a nourishing and wholesome dish that combines lean turkey with an array of fresh vegetables to create a satisfying meal.
This recipe is low in fat yet high in protein and fiber, making it an excellent choice for health-conscious individuals or families seeking a balanced option. Its vibrant flavors and comforting warmth make it perfect for chilly days or when you need some comfort food.
Ideal for anyone looking to boost their soup repertoire, it’s also a great way to use up leftover turkey or vegetables.
This table provides a clear overview of the ingredients you will need to prepare a delicious and hearty turkey-vegetable soup. Adjust quantities according to your preferences or serving needs!
Cooking Steps
Gather all ingredients and equipment, ensuring vegetables are diced and ground turkey is prepared. Set a large pot (at least 4.5 liters/5 quarts) on the stovetop.
Preheat the pot over medium heat (around 180 °C/350 °F). Add 30 ml (2 tablespoons) of olive oil and allow it to heat until shimmering.
Add 1 medium diced onion to the pot, sautéing for 3–4 minutes until translucent and fragrant.
Stir in 2 medium diced carrots, 2 stalks of diced celery, and 3 minced garlic cloves. Cook for an additional 3–5 minutes, stirring occasionally, until the vegetables are slightly softened.
Increase the heat to medium-high, add 450 g (1 pound) of lean ground turkey, and cook while breaking it apart with a spatula. Cook for about 5–7 minutes or until it’s browned and reaches an internal temperature of 74 °C (165 °F).
Once the turkey is browned, add 1 medium diced bell pepper, 1 medium diced zucchini, and 1 cup of trimmed and cut green beans to the pot. Stir and cook for another 3–4 minutes.
Incorporate 1 can (400 g/14.5 oz) of diced tomatoes, 1 liter (4 cups) of low-sodium chicken broth, and 500 ml (2 cups) of water.
Add 1 teaspoon of Italian seasoning, 1 teaspoon of dried thyme, 1 bay leaf, and season with salt and black pepper to taste.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30–40 minutes. Check occasionally for tenderness of the vegetables and depth of flavor.
Once done, remove the bay leaf, taste for seasoning, and adjust salt and pepper as necessary.
Let the soup rest off the heat for 5–10 minutes before serving to enhance flavors.
Serve hot, garnished with chopped fresh parsley if desired. The soup should be aromatic with slightly thickened broth and tender vegetables. Enjoy!
Variations
Spicy Turkey-Vegetable Soup: Add 1-2 diced jalapeños and 1 teaspoon of smoked paprika for a kick of heat and deeper flavor.
Vegetarian Quinoa Soup: Substitute the ground turkey with 200 g (7 oz) of cooked quinoa and add 1 can (400 g/14.5 oz) of chickpeas for a hearty plant-based protein source.
Herbed Lentil Soup: Replace turkey with 250 g (9 oz) of lentils (washed and soaked) and add 1 tablespoon of fresh dill for a rich, earthy flavor profile.
Slow Cooker Turkey-Vegetable Soup: Brown the turkey and sauté the vegetables on the stovetop, then transfer everything to a slow cooker with the remaining ingredients and cook on low for 6-8 hours for a deep, melded flavor.
Tips on plating and presentation
To make your turkey-vegetable soup truly shine, consider three key tips for plating and presentation.
First, use a wide, shallow bowl to showcase the vibrant colors.
Next, garnish with fresh herbs like parsley or cilantro for a pop of freshness.
Finally, drizzle a little olive oil or a sprinkle of pepper on top to add an extra touch of flavor and elegance.
Enjoy!
What other dishes can I pair it with?
After you’ve perfected the presentation of your turkey-vegetable soup, you might wonder what other dishes could complement it perfectly.
I love pairing it with crusty whole-grain bread or a fresh garden salad.
For something heartier, consider a quinoa pilaf or cheesy garlic bread.
These sides not only enhance the meal but also balance the flavors, making your dinner truly satisfying.
What drinks can I pair it with?
While enjoying a warm bowl of turkey-vegetable soup, I often find that the right drink can elevate the meal even further.
A crisp white wine, like Sauvignon Blanc, complements the flavors beautifully.
If you prefer non-alcoholic options, a revitalizing herbal iced tea can be delightful.
For a cozy vibe, I love a spiced apple cider—it’s the perfect fall pairing!
Frequently Asked Questions
Can I Freeze Leftover Turkey-Vegetable Soup?
Absolutely, I’ve frozen leftover turkey-vegetable soup before. Just make sure it’s cooled completely before transferring it to airtight containers. It keeps well for about three months, and it’s perfect for turning into comfort food later!
How Long Does the Soup Last in the Fridge?
It typically lasts about three to four days in the fridge. I always store it in an airtight container to keep it fresh. If you’re unsure, I’d recommend checking for any signs of spoilage.
Is the Soup Gluten-Free?
Yes, my soup’s gluten-free! I focus on using fresh vegetables and turkey, avoiding any gluten-containing additives. To be safe, always check the labels on the ingredients you use, just in case. Enjoy!
What Size Pot Do I Need for This Recipe?
I’d recommend a large pot, at least 6 quarts, to comfortably fit all the ingredients without overflowing. It makes stirring easier, and everything cooks evenly. Trust me, you’ll appreciate the extra space!
Can I Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker! I love using mine for soups; it allows the flavors to meld beautifully. Just set it on low and let it cook for several hours.
