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Turkey Vegetable Soup
Ground turkey browned with onions and simmered with canned vegetables and tomatoes. A hearty soup that makes a lot and tastes even better reheated the next day.
Allergens: None of the major allergens as written.
Ingredients
- 1 lb ground turkey (fresh or thawed)
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) corn, drained
- 1 can (15 oz) green beans, drained
- 1 medium onion, diced
- 4 cups water
- 1 tablespoon vegetable oil
Optional Extras
- Salt and pepper
- Garlic powder
- Italian seasoning
- A cup of small pasta added in the last 10 minutes
- Bread or crackers on the side
Equipment
- Large pot
- Knife and cutting board
- Can opener
- Stirring spoon
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook for 2–3 minutes.
- Add the ground turkey. Break it into small pieces as it cooks, about 5–7 minutes, until no pink remains.
- Add the diced tomatoes (with juice), drained corn, drained green beans, and water.
- Bring to a boil, then reduce heat to low. Simmer for 15–20 minutes.
- Season with salt, pepper, garlic powder, or Italian seasoning if you have them.
- Serve hot with bread or crackers on the side.
Notes
- Ground beef works too. Same method.
- Add pasta: Stir in a cup of small pasta (elbow, ditalini) during the last 10 minutes of cooking. Add an extra cup of water.
- Any canned vegetables work. Mixed vegetables, peas, carrots — use whatever you have.
- Makes great leftovers. This yields a lot and keeps in the fridge for 4 days or freezer for 3 months.
- Stretch it: Serve over rice to make it go even further.