Description
A hearty, low-calorie Turkey Vegetable Soup packed with lean ground turkey and tons of vegetables. This delicious weight loss soup is perfect for meal prep and clean eating.
Ingredients
- 2 pounds ground turkey
- 1 large onion, chopped
- 4 cloves garlic, 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 (with juice)
- 1 (14-oz) can white beans, drained
- 1 zucchini, chopped
- 1 yellow squash, chopped
- Chopped parsley, for garnish (optional)
- Pesto, for garnish (optional, not low calorie)
- Parmesan cheese, for garnish (optional)
Instructions
1. In a large soup pot, sauté the ground turkey and chopped onion over medium-high heat, breaking up the meat as it cooks.
2. Drain excess fat from the pot and return to the heat.
3. Add garlic and all the spices: salt, pepper, oregano, garlic powder, smoked paprika, celery seed, basil, crushed red pepper, and thyme. Cook until fragrant, about 1–2 minutes.
4. Pour in broth and bring to a boil.
5. Add chopped carrots, celery, sweet potato, and coleslaw cabbage. Add thyme sprigs if using fresh. Stir to combine.
6. Stir in diced tomatoes (with juice) and drained white beans.
7. Bring soup to a boil again, then reduce to a medium simmer. Cook for 20 minutes, until carrots and sweet potato are almost fork tender.
8. Add chopped zucchini and yellow squash. Simmer another 5–10 minutes until tender.
9. Skim off any foam from the top if needed. Remove thyme sprigs if using fresh.
10. Serve hot, garnished with chopped parsley, pesto, or parmesan as desired.
Notes
This soup is great for weight loss and packed with nutrients. Adjust vegetables to your preference and use whatever broth you have on hand. Leftovers keep well in the fridge for several days and freeze beautifully. For slow cooker: cook on LOW 4–5 hours or HIGH 2–3 hours, adding zucchini and squash during the final 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 169
- Sugar: 4g
- Sodium: varies
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 33mg