Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I was in the mood for a hearty, vegetable-heavy soup last night, and made this with ground turkey and red potatoes I had on hand. It came together quickly and the whole family loved it, so I thought I'd share the recipe. You could also make this in a slow cooker.

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Recipe Summary

prep:
20 mins
cook:
48 mins
total:
1 hr 8 mins
Servings:
8
Yield:
1 pot of soup
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine turkey and onions in a large stockpot over medium-high heat; cook until turkey is no longer pink and onions are translucent, about 6 minutes. Drain and discard fat. Add garlic; cook, stirring occasionally, until fragrant, about 2 minutes.

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  • Pour chicken broth into the stockpot with the turkey and bring to a boil. Add potatoes, carrots, corn, celery, peas, green beans, tomato paste, Worcestershire sauce, soy sauce, basil, bay leaves, salt, and pepper. Return to a boil, cover, and reduce heat to low. Simmer until vegetables are soft, about 30 minutes.

Nutrition Facts

356 calories; protein 24.6g; carbohydrates 50.1g; fat 7.8g; cholesterol 66.6mg; sodium 1217mg. Full Nutrition
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