Turkey Vegetable Soup
A comforting and light broth-based soup packed with tender turkey breast and fresh vegetables. This wholesome, one-pot meal is perfect for a light lunch or dinner and comes together in under an hour.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Sauté the aromatics
- b.Heat the olive oil in a large pot or Dutch oven over medium heat.
- c.Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
- d.Stir in the minced garlic and dried thyme, and cook for another minute until fragrant.
- 2
Step 2
- a.Simmer the soup
- b.Add the turkey breast chunks to the pot.
- c.Pour in the water and add the bay leaf. Stir everything together.
- d.Increase the heat and bring the soup to a boil.
- e.Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes, until the turkey is cooked through.
- 3
Step 3
- a.Add final ingredients
- b.Stir in the green beans and continue to cook, uncovered, for 5-7 minutes until they are tender-crisp.
- c.Remove the pot from the heat and discard the bay leaf.
- d.Stir in the salt, black pepper, fresh parsley, and lemon juice.
- 4
Step 4
- a.Serve
- b.Taste the soup and adjust seasoning if necessary.
- c.Ladle into bowls and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, sear the turkey chunks in the pot for a few minutes before adding the vegetables.
- 2If using leftover cooked turkey, add it at the end with the green beans and simply heat through for 5 minutes.
- 3To make the soup more filling, add 1/4 cup of uncooked quinoa or small pasta along with the water.
- 4Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will meld and often taste even better the next day.
- 5Feel free to add other vegetables like corn, peas, or diced zucchini. Add them with the green beans.
Adapt it for your goals.
Vegetarian
Replace the turkey with 1 can of cannellini beans or chickpeas, rinsed and drained. Add them with the green beans.
quickQuick
Use 1.5 cups of shredded cooked rotisserie chicken or turkey instead of raw turkey. Add it in the last 5 minutes of cooking.
healthyHealthy
Add a cup of chopped kale or spinach at the very end of cooking for a boost of greens and nutrients.
high proteinHigh protein
Stir in 1/2 cup of cooked quinoa at the end of cooking to add complete protein and make the soup more substantial.
Why this is on our healthy list.
Lean Protein Source
Turkey breast is an excellent source of lean protein, which is essential for muscle repair, immune function, and feeling full.
Rich in Vitamins
Carrots, celery, and green beans provide essential vitamins like Vitamin A, Vitamin K, and antioxidants that support overall health.
Hydrating and Low in Sodium
Made with a water base, this soup is hydrating and naturally low in sodium, making it a heart-healthy choice.
Supports Digestive Health
The fiber from the variety of vegetables helps support a healthy digestive system and promotes regular bowel movements.
Frequently asked questions
Yes, this soup is very healthy. It's packed with lean protein from turkey and loaded with vitamins and fiber from the fresh vegetables. Using water instead of broth keeps the sodium content low.