Turkey Vegetable Soup
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Turkey Vegetable Soup
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A healthy turkey vegetable soup that comes together quickly on the stovetop. Use chicken, too!
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Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced (about 1 cup)
- 1 teaspoon kosher salt, plus more to taste
- ground black pepper, to taste
- 1 medium carrot, peeled and diced
- 1 cup diced Yukon gold potatoes (about 3 baby gold potatoes or 1 large gold potato)
- 1 (14.5 ounce) can fire roasted diced tomatoes, not drained
- 4 garlic cloves, minced (about 4 teaspoons total)
- ¾ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon crushed red pepper flakes, or more to taste
- 4 cups low-sodium chicken broth, vegetable broth, or homemade turkey stock
- 1 dried bay leaf
- 1 small zucchini, diced
- 1 cup frozen corn
- 1 cup frozen cut green beans
- 2 cups cooked, diced turkey (or sub with chicken)
- 1 tablespoon apple cider vinegar
- Optional garnish: grated Parmesan cheese; chopped fresh herbs such as parsley or thyme
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and black pepper; cook, stirring occasionally, for 7 minutes. Add the carrot and potato; stir and cook for 2 more minutes. Add the tomatoes, garlic, oregano, thyme, rosemary, and red pepper flakes. Stir in the broth and bay leaf. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
- Stir in the zucchini, corn, green beans, and turkey. Cover and cook 10-15 more minutes, until the zucchini is tender.
- Add the vinegar, remove the bay leaf, and taste and season with additional salt and pepper, if desired. Ladle into bowls and garnish with grated Parmesan or chopped fresh herbs.
Notes
- You do not need to thaw the corn and green beans before adding them directly to the soup. They will thaw almost immediately when they hit the hot broth.
- Dried herbs are most convenient, but fresh herbs add great flavor when they're available. Use about twice as many fresh herbs as dried herbs.
- Don’t forget a side of crusty bread, warm biscuits, or skillet cornbread for dipping in that delicious broth.
- Cider vinegar (or even a squeeze of fresh lemon juice) at the very end is a nice, bright addition.
- Garnish with freshly-grated Parmesan cheese and/or fresh parsley or fresh thyme for a delicious finishing touch.
Nutrition Information
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Serving
1/6 of the recipe
Calories
212kcal
(11%)
Carbohydrates
23g
(8%)
Protein
17g
(34%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
31mg
(10%)
Sodium
605mg
(25%)
Potassium
810mg
(23%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2019IU
(40%)
Vitamin C
26mg
(29%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 212kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 605mg | 25% |
| Potassium | 810mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2019IU | 40% |
| Vitamin C | 26mg | 29% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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