Turkey Vegetable Soup
A cozy, nourishing bowl of lean ground turkey simmered with colorful garden vegetables in a light, herby broth. Each spoonful delivers tender turkey, sweet carrots, and bright green beans in a savory tomato base. Ready in under 40 minutes, it's the kind of soup that makes a simple weeknight dinner feel special.
For 4 servings
- prep
Prep all the vegetables.
1.Dice the onion into small pieces.2.Mince the garlic cloves.3.Dice the carrots and celery into small, even cubes.4.Trim the green beans and cut into 1-inch pieces.5.Dice the tomatoes and set aside. - saute · ~6 min
Brown the ground turkey.
1.Heat olive oil in a large pot over medium-high heat.2.Add the ground turkey and break it up with a wooden spoon.3.Cook until browned and no longer pink, about 5-6 minutes.4.Season with a small pinch of salt and black pepper while cooking.TIPDon't stir too often — letting the turkey sit undisturbed for a minute helps it develop a nice golden-brown crust. - saute · ~5 min
Sauté the aromatics.
1.Add the diced onion to the pot with the browned turkey.2.Cook, stirring occasionally, until the onion turns translucent, about 3-4 minutes.3.Add the minced garlic and cook for 30 seconds until fragrant. - mix
Add the vegetables, water, and herbs.
Stir in the diced carrots, celery, green beans, and tomatoes. Pour in the water, then add the bay leaves, dried thyme, dried oregano, and the remaining salt. Give everything a good stir.
- simmer · ~20 min
Simmer the soup until the vegetables are tender.
Bring the soup to a boil over high heat, then immediately reduce the heat to low. Cover and let it simmer gently for 18-20 minutes, until the carrots and green beans are fork-tender.
TIPKeep the lid slightly ajar if the soup is bubbling too vigorously — a gentle simmer keeps the broth clear. - mix
Remove bay leaves and adjust seasoning.
Fish out the bay leaves with a spoon and discard them. Taste the soup and adjust salt and pepper if needed.
- serve
Ladle into bowls and garnish with fresh parsley.
Divide the soup evenly among 4 bowls. Sprinkle each serving with chopped fresh parsley and serve hot.
TIPA small squeeze of lemon juice just before serving brightens all the flavors beautifully.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use 93/7 lean ground turkey for the best balance of flavor and low fat.
- 2Let the turkey sear undisturbed for a minute to develop a golden crust.
- 3Cut vegetables into even, small dice so they cook at the same rate.
- 4Keep the lid slightly ajar while simmering to prevent the broth from turning cloudy.
- 5This soup thickens as it sits; thin with a splash of water or broth when reheating.
- 6Cool the soup completely before refrigerating; it keeps well for up to 4 days.
- 7For best flavor, make the soup a day ahead — the herbs meld overnight.
Adapt it for your goals.
High-protein
Swap the water for low-sodium chicken broth and add a can of drained chickpeas or white beans for extra protein and body.
grain addedGrain-added
Stir in 1/2 cup of cooked farro, barley, or brown rice during the last 5 minutes of simmering for a heartier, more filling soup.
spicySpicy
Add 1/2 teaspoon of red pepper flakes or a minced jalapeño with the garlic for a gentle kick of heat.
low carb / ketoLow-carb / keto
Replace the carrots and green beans with lower-carb veggies like zucchini, spinach, or cauliflower florets, and use bone broth instead of water.
tomato freeTomato-free
Omit the fresh tomatoes and add an extra cup of green beans or a diced bell pepper, using vegetable or chicken broth instead of water for more liquid.
Why this is on our healthy list.
Lean Protein Source
Ground turkey (93/7) provides high-quality, low-saturated-fat protein that supports muscle maintenance and satiety.
Rich in Beta-Carotene
Carrots deliver beta-carotene, which the body converts to vitamin A for healthy vision and immune function.
Hydrating and Low-Calorie Base
The water-based broth with vegetables creates a filling, low-calorie meal that helps with hydration.
Dietary Fiber from Vegetables
Green beans, carrots, and celery contribute fiber for digestive health and steady energy release.
No Added Sugar or Refined Carbs
This soup relies entirely on whole vegetables and lean protein, making it suitable for balanced, low-glycemic eating.
Frequently asked questions
Yes, ground chicken works as a direct swap. Ground beef (85/15 or leaner) will add a richer flavor but more fat — drain excess grease after browning.
