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 from RecipeGirl.com

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.

Turkey Vegetable Soup recipe from RecipeGirl.com

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!

Turkey Vegetable Soup recipe from RecipeGirl.com

Turkey Vegetable Soup

Yield: 6 servings

Prep Time:20 minutes

Cook Time:20 minutes

  • 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
  • 6 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 the chicken/beef broth 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 2 cups soup into each of 6 bowls; top each serving with 1 tablespoon of cheese (if desired)
  • 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: 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)

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  • 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.