Looking for a wholesome and filling meal that supports your weight loss goals? This Turkey Vegetable Soup is the answer! Packed with lean protein from turkey and loaded with nutritious vegetables, this soup is not only low in calories but also high in fiber and flavor. It’s perfect for anyone looking to eat healthy, feel full, and still enjoy every bite.
Why You’ll Love This Soup:
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Low-Calorie and Filling: With lean ground turkey and plenty of vegetables, this soup keeps you satisfied without packing on the calories.
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Packed with Nutrients: The variety of veggies offers vitamins, minerals, and fiber, supporting overall health while helping you feel full longer.
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Easy to Make: This simple recipe comes together in one pot, making cleanup a breeze, and it’s ready in about 30 minutes.
Ingredients:
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1 lb lean ground turkey
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1 tablespoon olive oil
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1 small onion, diced
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3 cloves garlic, minced
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2 cups carrots, sliced
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2 cups celery, chopped
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1 zucchini, diced
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1 can (14.5 oz) diced tomatoes
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4 cups low-sodium chicken broth
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1 teaspoon dried basil
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1 teaspoon dried oregano
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Salt and pepper to taste
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1 cup green beans, chopped
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1/2 cup corn kernels (optional)
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Fresh parsley, for garnish (optional)
Instructions:
Step 1: Cook the Turkey
In a large pot, heat the olive oil over medium heat. Add the ground turkey, breaking it up with a spoon as it cooks. Cook until the turkey is browned and fully cooked through, about 5-7 minutes.
Step 2: Sauté the Vegetables
Add the diced onion and minced garlic to the pot, cooking for 2-3 minutes until softened and fragrant. Then, add the carrots, celery, and zucchini. Stir the mixture, allowing the vegetables to sauté for another 5 minutes.
Step 3: Add Broth and Seasoning
Pour in the diced tomatoes (with their juice), chicken broth, dried basil, dried oregano, and salt and pepper to taste. Stir everything together and bring the soup to a boil. Reduce the heat to low and simmer for about 10 minutes, until the vegetables are tender.
Step 4: Add Green Beans and Corn
Add the green beans and corn (if using) to the pot. Continue to simmer for another 5-7 minutes, until the green beans are tender and the soup is heated through.
Step 5: Serve and Garnish
Ladle the soup into bowls, and garnish with fresh parsley if desired. Enjoy this hearty, healthy soup as a lunch or dinner option!
Tips for Customizing Your Soup:
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Add More Veggies: Feel free to add more vegetables like spinach, kale, or bell peppers to pack in even more nutrients.
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Make It Spicy: Add a pinch of red pepper flakes or a splash of hot sauce for an extra kick of flavor.
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Use Ground Chicken or Beef: If you prefer, you can swap out ground turkey for ground chicken or lean ground beef.
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Meal Prep: This soup stores well in the fridge for up to 4-5 days, making it perfect for meal prep or leftovers.
Conclusion:
This Turkey Vegetable Soup is not just a meal, but a nutritious solution for those seeking to lose weight without sacrificing flavor. It’s easy to prepare, loaded with healthy ingredients, and can be customized to fit your tastes. Whether you’re meal prepping for the week or need a filling yet light dinner, this soup is the perfect addition to your healthy eating plan. So go ahead, grab your ingredients, and treat yourself to a bowl of this comforting, guilt-free goodness!
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Ground Turkey Vegetable Soup
- Total Time: 1 hour 5 minutes
- Yield: 1 hour 5 minutes
Description
Ground Turkey Vegetable Soup (Weight Loss Soup)
Cozy, hearty, and packed with lean protein and fresh vegetables, this low-calorie soup is perfect for a healthy eating plan without sacrificing flavor.
Ingredients
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, smashed and minced
- 2 ½ tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp oregano
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼–½ tsp celery seed
- 1 tsp basil
- ¼–½ tsp crushed red pepper
- ½ tsp dried thyme (or 6 sprigs fresh thyme)
- 10–12 cups chicken or turkey broth
- 4–5 large carrots, chopped
- 1 ½ cups celery, chopped
- 1 sweet potato, peeled and chopped
- 2 cups coleslaw mix or fresh cabbage
- 1 (14-oz) can diced tomatoes (with juice)
- 1 (14-oz) can white beans, drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
- Optional garnishes: chopped parsley, pesto, parmesan cheese
Instructions
- In a large (6-quart) soup pot, sauté ground turkey with onion over medium heat until browned.
- Drain excess fat.
- Add garlic and all spices; cook for 1–2 minutes until fragrant.
- Pour in broth (10–12 cups) and bring to a boil.
- Add carrots, celery, sweet potato, cabbage, and thyme (if using fresh).
- Stir in diced tomatoes (with juice) and white beans.
- Reduce to a simmer and cook for 20 minutes, or until carrots and sweet potato are nearly tender.
- Add zucchini and yellow squash; simmer another 5–10 minutes, until tender.
- Skim any foam from the top and remove thyme stems if using fresh.
- Serve hot with desired garnishes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
