Description

This Savory Ground Turkey Vegetable Soup is a nutritious, flavorful, and low-calorie meal perfect for weight loss goals. Packed with lean ground turkey and a variety of fresh vegetables simmered in a seasoned broth, this hearty soup is both comforting and healthy. Optional additions like Parmesan cheese, pesto, and fresh parsley provide versatility to suit your tastes.

Ingredients

Scale

Protein and Broth

2 pounds Ground Turkey (Lean protein source)
10-12 cups Chicken or Turkey Broth (Vegetable broth can be used for a meat-free option)

Vegetables

1 medium Onion (Chopped)
3 cloves Garlic (Minced)
2 medium Carrots (Diced)
2 stalks Celery (Diced)
1 medium Sweet Potato (Diced)
2 cups Coleslaw Cabbage (Optional)
1 can Diced Tomatoes (Canned or fresh)
1 medium Zucchini (Diced)
1 medium Yellow Squash (Diced)

Spices and Seasonings

1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Garlic Powder (Optional)
1 teaspoon Smoked Paprika (Optional)
1 teaspoon Celery Seed (Optional)
1 teaspoon Crushed Red Pepper (Optional)
1 teaspoon Thyme (Optional)

Optional Garnishes

1/4 cup Parmesan Cheese (Optional)
2 tablespoons Pesto (Optional)
1/4 cup Parsley (Chopped, optional)

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Instructions

Sauté Turkey and Onion: In a large soup pot, heat over medium-high heat and cook the ground turkey and chopped onion until the turkey is browned and the onion is translucent, approximately 5-7 minutes.
Add Garlic and Spices: Drain any excess fat from the pot, then add the minced garlic and all the spices. Cook for an additional 1 to 2 minutes while stirring, until the garlic is fragrant.
Add Broth and Boil: Pour in the chicken or turkey broth. Bring the mixture to a vigorous boil and keep boiling for about 5 minutes to develop flavor.
Add Root Vegetables and Cabbage: Add diced carrots, celery, sweet potato, and coleslaw cabbage to the pot. Lower the heat and let the soup simmer gently for 20 minutes to allow the vegetables to soften.
Add Remaining Vegetables: Stir in the diced tomatoes, zucchini, and yellow squash. Continue to simmer for another 5 to 10 minutes until all vegetables are tender.
Serve and Garnish: Ladle the soup into serving bowls while hot. Garnish with optional pesto, Parmesan cheese, or chopped parsley as desired.

Notes

For a vegetarian or vegan version, substitute ground turkey with plant-based meat alternatives and use vegetable broth.
You can adjust the spice levels with crushed red pepper according to your preference.
Drain excess fat after browning the turkey to keep the soup lean and light.
Optional garnishes add extra flavor but can be omitted for a lower-calorie meal.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.