Turkey Vegetable Soup

Here’s a hearty soup recipe made with ground turkey, added vegetables, tomato, beans and spices:  Turkey Vegetable Soup

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Turkey- Vegetable Soup

Yield: 6 servings

Prep Time: 20 min

Cook Time: 20 min


1 cup finely chopped celery (about 2 stalks)
1/2 cup finely chopped onion
1 1/2 teaspoons minced garlic
1 1/2 pounds ground turkey breast
3 cups beef stock
1 cup sliced carrot (about 2 large)
1/2 cup trimmed fresh green beans, cut in 1-inch lengths
1/2 cup frozen whole-kernel corn
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
2 whole bay leaves
One 15-ounce can kidney beans, rinsed and drained
One 14.5-ounce can diced tomatoes and green chiles, undrained
6 tablespoons shredded Monterey Jack cheese


1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.

2. Add celery, onion, garlic and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble. Add 3 cups of beef stock and remaining ingredients except cheese; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Discard bay leaves.

3. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 1 Tablespoon of cheese.


*Reduce sodium by using lower sodium beef stock.
*If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of tomato, beans and beef stock that are known to be GF.

Nutritional Information per serving:
Serving size: 1 1/2 cups soup
Calories per serving: 265
Fat per serving: 5g
Saturated Fat per serving: 2g
Sugar per serving: 7g
Sodium per serving: 1789mg
Fiber per serving: 7.5g
Protein per serving: 27g
Cholesterol per serving: 55mg
Carbohydrates per serving: 29g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5

SOURCE: RecipeGirl.com (adapted from Cooking Light)

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