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Vegetable Turkey Soup

Low-sodium ingredients don't diminish the full flavor of this brothy soup sent in by Bonnie LeBarron, Forestville, New York. The ground turkey gives the soup a heartiness everyone will welcome on a cold blustery evening.
  • Total Time
    Prep: 15 min. Cook: 1 hour
  • Makes
    4 servings

Ingredients

  • 1 pound lean ground turkey
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 2 to 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 2-1/2 cups reduced-sodium tomato juice
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 cup sliced fresh mushrooms
  • 3/4 cup frozen French-style green beans
  • 1/2 cup sliced carrots
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 bay leaf

Directions

  • In a Dutch oven coated with cooking spray, saute the turkey, celery and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Soup may be frozen for up to 3 months.
Nutrition Facts
1-1/2 cups: 272 calories, 10g fat (3g saturated fat), 94mg cholesterol, 783mg sodium, 20g carbohydrate (0 sugars, 5g fiber), 25g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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Reviews

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Average Rating:
  • katlaydee3
    Mar 1, 2018

    I thought this was okay but not great. I did use ground beef in place of turkey and left out the mushrooms. Obviously, everyone else who reviewed it seemed it like it a lot, so I would recommend sticking with ground turkey if you’re going to try this recipe.

  • semoore
    Feb 21, 2016

    Healthy and fantastic!

  • Ayden2002
    Sep 27, 2015

    Love this recipe. Was so simple. Had to change some things around. Used tomato soup ( out of tomato sauce),Didn't use mushrooms. Didn't sound good. Used frozen peas and carrots. Added little salt. Will make this again. Like the idea I could substitute items easily.

  • Fleegs
    Jan 5, 2014

    Also used V8, but made no other changes. This is good. Really good. And it's good for you too!

  • CBnVA
    Nov 26, 2012

    This is absolutely delicious! Used one other reviewer's suggestion and substituted V8 for the tomato juice, and I used vegetable broth instead of beef broth.

  • Charlene_Ruiz
    Oct 24, 2012

    This has become my favorite soup. I didn't have tomato juice, so I used watered down tomato sauce--it was DELICIOUS! I also used brown sugar instead of regular. Easy and rewarding. Well, what are you waiting for? Try it for yourself!

  • kgburgess
    Apr 26, 2012

    I have made this recipe a couple of times. I used V8 juice as the base, and it was really good. It was a nice change from just a broth or creamy base. The extra lean ground turkey in it was delicious, and I liked the hunks of veggies. It hits the spot on a cold day!

  • jaxandphil
    Nov 30, 2010

    I just used some leftover Turkey from Thanksgiving Day. I didn't drain the Diced Tomatoes. I like my soups with a little more broth. I used Italian Seasoning, instead of Basil. I added Parmesan Cheese. Next time I make it, I think I'll boil some Pasta and then add the soup to it. Very tasty soup. Quick, tasty and easy. How can you loose?

  • monkeybug
    Dec 31, 2007

    I've made this soup twice now, and both times it got rave reviews! Even my kids love it, and I love how easy it goes together.