Lean Turkey Vegetable Soup

It’s getting close to dinner time… do you know what’s on the menu?

Today I am sharing an extremely light and easy soup recipe that you can have ready on the table in 90 minutes. Here’s a bonus: you probably have all of the ingredients at home already!

I should have called this The Lazy Girl’s Lean Turkey Vegetable Soup because it came together in a pinch and is ridiculously easy.

 

Lean Turkey Vegetable Soup

If you prefer to skip the meat and keep your soup vegetarian, I would recommend adding a can of kidney beans for an extra punch of protein. You could also substitute the extra lean ground turkey for other meat like chicken, shredded chicken, and beef.

If you feel like getting creative with the vegetables and spices, I invite to share your version of the recipe below in the comments section. I’d love to give it a try!

 

Ingredients

1 lb. extra lean ground turkey

6-8 cups vegetable broth (I used 8 since I wanted it thinner)

2 medium tomatoes, diced

1/2 medium onion, diced

2 cloves garlic, minced

1 (15 oz.) can cannellini beans, drained

1 package frozen organic mixed vegetables (green beans, corn, carrots, peas)

1 Tbsp. dried basil leaves

1 tsp. dried oregano

salt and pepper to taste

crushed red pepper flakes to taste (optional)

1/2 Tbsp. olive oil (to sauté onion)

 

total prep and cook time: 90 minutes

servings: 6-8

 

Directions

1. Brown meat, then sauté onions and garlic in olive oil in separate pans on the stovetop.

2. Combine onions (mixed with garlic), turkey, vegetable broth, mixed vegetables, tomatoes, beans, and seasonings in a large pot. Bring to a boil, then reduce heat down to a simmer.

3. Simmer for about 1 hour. Enjoy!

So easy, right?

If you’ve ever been reluctant to try a soup recipe in fear of it being too hard, this would be the perfect way to ease yourself into it!

Simply brown the meat and sauté the onions and garlic.

Drain the beans, chop or dice the remaining vegetables, and figure out your seasonings.

Dried basil and oregano leaves should be measured, but the rest is up to you!

Salt and pepper are to taste, and I ended up using generous amounts. Wanting a little kick of flavor, I also added a handful of shakes of crushed red pepper flakes to spice it up!

This batch made enough for Scott and I to enjoy for a few days, but I went ahead and stuck half of it in the freezer to unthaw for a rainy day down the road. I love when there is a pre-made soup I can just defrost and turn to on a busy night!

Serve on it’s own, topped with Parmesan cheese, and/or with soup crackers.

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I hope you enjoy the recipe if you make it. Have a great rest your night!

Check out similar recipes on the Soups & Stews page!