Turkey Vegetable Soup with Red Potatoes recipe

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Ingredients

1 ½ pounds ground turkey
2 onions, chopped
½ tablespoon minced garlic
5 cups chicken broth
3 large red potatoes, chopped
8 carrots, sliced
1 (15.5 ounce) can corn, drained
6 stalks celery, sliced
1 cup frozen peas
1 cup frozen green beans
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 ½ teaspoons dried basil
2 bay leaves
salt and ground black pepper to taste

Nutrition Info

356.2 calories
carbohydrate: 50.1 g
cholesterol: 66.6 mg
fat: 7.8 g
fiber: 8 g
protein: 24.6 g
saturatedFat: 1.9 g
servingSize: -
sodium: 1217 mg
sugar: 11.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

1 pot of soup

Recipe Note

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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