Description
A comforting and hearty turkey vegetable soup packed with flavor and nutrition, perfect for chilly days.
Ingredients
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, smashed and minced
- 2 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon celery seed
- 1 teaspoon basil
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried thyme or 6 fresh thyme sprigs
- 10-12 cups chicken or turkey broth
- 4-5 large carrots, chopped
- 1 1/2 cups celery, chopped
- 1 sweet potato, peeled and chopped
- 2 cups coleslaw cabbage
- 1 (14-oz) can diced tomatoes
- 1 (14-oz) can white beans
- 1 zucchini, chopped
- 1 yellow squash, chopped
- Chopped parsley (optional garnish)
- Pesto (optional garnish)
- Parmesan cheese (optional garnish)
Instructions
- Heat a large soup pot over medium-high heat. Add ground turkey and onion, cooking until browned. Drain any excess fat.
- Add minced garlic and all the spices, cooking until aromatics are fragrant.
- Pour in 10-12 cups of chicken or turkey broth. Bring to a boil, then reduce to a simmer.
- Add carrots, celery, sweet potato, and coleslaw cabbage. Simmer for 20 minutes.
- Incorporate zucchini and yellow squash. Continue simmering until all vegetables are tender.
- Remove stems from fresh thyme, if used, and serve hot with optional garnishes.
Notes
For a thicker soup, blend a portion and stir it back in. Adjust seasoning to taste.
