Turkey Vegetable Soup

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

Turkey Vegetable Soup recipe by RecipeGirl.com

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Turkey Vegetable Soup


  • 1 cup finely chopped celery (about 2 stalks)
  • 1/2 cup finely chopped onion
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 pounds 99% fat-free ground turkey breast
  • 3 cups fat free beef or chicken broth
  • 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, optional


  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 broth that are known to be GF.
  • Nutritional Information per serving: (Serving size: 1 1/2 cups soup- with 1 tablespoon of cheese) Calories: 265, Fat: 5g, Saturated Fat: 2g, Sugar: 7g, Sodium: 1789mg, Fiber: 7.5g, Protein: 27g, Cholesterol: 55mg, Carbohydrates per serving: 29g
  • Weight Watchers POINTS per serving:  Freestyle SmartPoints: 0 (omit the cheese), Points Plus Program: 6, Old Points Program: 5
SOURCE: RecipeGirl.com (adapted from Cooking Light)

Here are a few more turkey soup recipes you might enjoy: