This is the perfect soup recipe for the start of a new year. Healthy Vegetable Turkey Soup is healthy, hearty and delicious. It’s the perfect weeknight meal when you’re looking to cut calories and fat from your diet.
We are always looking for ways to eat healthier – we love to indulge but we also value a healthy diet most of the time. This soup is the perfect weeknight meal for my family. From start to finish it takes about 30 minutes, that’s it!
I love to cook dinner in the afternoon instead of right before we eat. Soups are a great make ahead meal because they actually taste better the longer they sit.
And…let’s be real. It’s easier to cook when the kiddos aren’t around. My little one naps and my older one helps sometimes but often is on a play date or having some quiet time allowing me to start the dinner process.
Another advantage to cooking earlier is that the kitchen is already cleaned up and I don’t have to clean it yet again at dinner time. I’m kind of done after we eat dinner. I don’t want a huge mess to then clean up. I want to spend that time with my family, enjoying them rather than feeling overwhelmed with more cleaning.
I often get asked how I cook so much and that’s how. I simply plan ahead and it works really well. Now…not every single meal is this way but several of our meals are. Make ahead meals are seriously THE BEST.
This Vegetable Turkey Soup was a huge hit at my house. My husband may feel differently – he liked it, he just prefers soup as an appetizer. However, my girls loved it! I sprinkled some parmesan cheese on it and they gobbled it up no questions asked. Every bite has a little ground turkey, peas, onion, carrot, celery and potatoes. It’s really everything I want my kids to eat so this soup is very kid friendly.
I used frozen vegetables so this soup is very easy to make. Add this one to your weeknight meal planning for sure. It’s also great for lunch the following day.
- 1.5 pounds ground turkey meat
- 1 yellow onion, diced
- 4 cloves of garlic, minced
- 2 celery stalks, diced
- 2 russet potatoes, diced
- 16 ounce bag frozen mixed vegetables
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (fire roasted, seasoned with herbs, or plain)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 32-40 ounces vegetable or chicken stock
- Olive oil
- Drizzle olive oil in a large pot with a lid. Add onion, celery and garlic and saute for 2 minutes. Add ground turkey and cook until cooked through, breaking up as it cooks, about 5 minutes.
- Next add salt, pepper, spices and tomato paste. Stir and cook an additional minute.
- Lastly, add diced tomatoes, vegetable or chicken stock, frozen vegetables and potatoes. Stir, bring to a boil, then reduce to a simmer. Put lid on a simmer for 20 minutes. Check potatoes for doneness and taste for seasoning. Add more stock if you would like. Cook longer if needed. Enjoy with parmesan cheese and crusty bread.
Try to find diced tomatoes that are seasoned with herbs or that are fire roasted - they have more flavor. If you can only find plain, that's fine! You might want to add additional seasoning then.