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Ground Turkey and Red Potato Veggie Soup

Ximena Turizo

"This ground turkey soup with red potatoes is delicious and it's easy to make. This is one you will definitely want to add to your favorite dinner recipes. Enjoy!"
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2 h servings 333 cals
Original recipe yields 6 servings

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  1. Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
  2. Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
  3. Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.


  • Cook's Note:
  • Use any kind of squash you prefer.

Nutrition Facts

Per Serving: 333 calories; 15.6 g fat; 28.1 g carbohydrates; 21.4 g protein; 59 mg cholesterol; 1165 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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This was awesome. Omitted the zucchini since out of season and still turned out great. Will make again.

Loved it. My whole family liked it. Actually thought it was better the next day as flavors blended more fully overnight. I might consider using pearl barley instead of rice next time for somethi...

This was excellent and very easy! I am not a spice girl, but decided to follow the recipe exactly, and the blend of spices was perfect!! I will definitely be making this one again!!