Turkey Vegetable Soup

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

Turkey Vegetable Soup

I like this soup because it’s pretty hearty with all of the veggies packed into it.  The ground turkey adds the protein element to the soup.  And kidney beans add to the bulk of it too.

Chili powder and cumin give the soup nice flavor.

Bowls of Turkey Vegetable Soup

If you are following the Weight Watchers plan, this soup counts as ZERO Freestyle SmartPoints and then you can count the cheese as extra points if you decide to sprinkle it on top.  I suggest you go for it and add the cheese on top!

Bowls of Turkey Vegetable Soup

This is a great, healthy soup to eat as comfort food on a chilly day.  It’s also nice to eat for lunch since it’s quite filling too.

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

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Turkey Vegetable Soup

What a wonderful, healthy soup recipe!
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 242kcal
Course Soup
Cuisine American
Keyword turkey vegetable soup

Ingredients

  • 1 cup finely chopped celery (about 2 stalks)
  • 1/2 cup finely chopped onion
  • teaspoons minced garlic
  • pounds 99% fat free ground turkey breast
  • 6 cups fat free beef or chicken broth
  • 1 cup sliced carrot (about 2 large)
  • 1/2 cup trimmed fresh green beans, cut into 1-inch lengths
  • 1/2 cup frozen whole kernel corn
  • 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)

Instructions

  • Heat a Dutch oven over medium-high heat. Coat the pot with cooking spray.
  • Add the celery, onion, garlic and turkey. Cook 5 minutes or until the ground turkey is browned, stirring to crumble. Add the chicken/beef broth and remaining ingredients (except cheese); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender. Discard the bay leaves.
  • Ladle 2 cups soup into each of 6 bowls; top each serving with 1 tablespoon of cheese (if desired)

Notes

  • Weight Watchers Freestyle SmartPoints per serving:  0 (without cheese)

Nutrition

Serving: 1serving (2 cups) | Calories: 242kcal | Carbohydrates: 22g | Protein: 33g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 1210mg | Potassium: 910mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3964IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 4mg
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Comments

  • Ilana Bach wrote:

    I don’t have a Dutch oven, can this be made in a large stockpot instead? Or a slow cooker/instant pot? Any help is appreciated!

    • Lori Lange wrote:

      yes, a large pot would be just fine.

  • Tonya wrote:

    I’m new to WW and the points program. What would the points be if you added the cheese?

    The recipe looks yummy! Thank you for sharing. 🙂

    • Lori Lange wrote:

      It depends on the cheese you decide to use. You’d need to look up the point count for the cheese you’re using!

  • Lori wrote:

    This recipe does not make sense.  The ingredient list says 6 cups of beef or chicken broth but in the directions is says to add 3 cups.  Which is it?  Also, the ingredients have a lot listed that are not included in the directions.

    • Lori Lange wrote:

      Hi Lori, sorry– I just edited this yesterday and made an error. Just add all the broth (not 3 cups!). The instructions says to add the broth and the remaining ingredients… so that includes everything. Sorry for the confusion.