This hearty turkey and vegetable soup is one of those simple, nourishing meals that you can make again and again. It’s loaded with ground turkey, beans, and a big variety of vegetables, making it both filling and full of flavor. I love recipes like this because you can add a little bit of everything to the pot and let it slowly simmer together into a warm, comforting bowl of soup. It’s the kind of meal that’s perfect to make ahead and enjoy throughout the week.
One of the things I love most about this soup is how flexible it is. You can easily adjust the ingredients depending on what you already have in your kitchen. For example, you could use garbanzo beans instead of black beans, broccoli in place of cauliflower, or even add mushrooms if you enjoy them. It’s a great clean-out-the-fridge kind of recipe, and the mix of vegetables and beans makes every batch a little different but always delicious.
Ingredients
- 1 lb ground turkey
- 4 cloves garlic, minced
- ½ cup chopped onion 1
- red potato, diced into bite-size pieces
- 3 stalks celery, chopped
- 3 carrots, chopped
- 2 small zucchini, sliced in half with the soft centers removed, then cut into bite-size pieces
- 1 cup chopped cauliflower
- 1 small can sliced olives
- 1 can corn
- 1 can green beans
- 1 can red kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes (with juice)
- 1 can tomato sauce
- 2 cups chicken stock
- 1 bay leaf
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp garlic powder
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
Directions
- Sauté the aromatics.
In a large soup pot over medium heat, add the chopped onions and garlic. Cook for a few minutes until they begin to soften and lightly brown. - Cook the turkey.
Add the ground turkey to the pot and cook until fully browned, breaking it apart as it cooks. - Add the remaining ingredients.
Stir in the potatoes, celery, carrots, zucchini, cauliflower, olives, corn, green beans, kidney beans, black beans, diced tomatoes, tomato sauce, chicken stock, bay leaf, rosemary, thyme, garlic powder, Worcestershire sauce, and salt and pepper. - Bring to a boil.
Increase the heat and bring the soup to a gentle boil. - Simmer.
Reduce the heat to low, cover the pot, and let the soup simmer for about 25 minutes, or until the vegetables are tender and the flavors have blended together. - Cool slightly and serve.
Remove from heat and allow the soup to cool slightly before serving.
Optional: Serve with a dollop of sour cream, a sprinkle of parmesan cheese, or a warm slice of bread on the side.
Storage: Refrigerate any leftovers in an airtight container.
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This recipe is perfect for making a big pot of and enjoying throughout the week. Whether you top it with a little sour cream, parmesan cheese, or serve it alongside a slice of warm bread, it’s a cozy meal that always hits the spot.
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Emily
