Vegetable Turkey Soup

Total Time

Prep: 15 min. Cook: 1 hour


6 servings

Updated: Jan. 08, 2024
Low-sodium ingredients don't diminish the full flavor of this brothy ground turkey vegetable soup. The turkey lends a heartiness that everyone will welcome on a cold blustery evening. —Bonnie LeBarron, Forestville, New York
Vegetable Turkey Soup Recipe photo by Taste of Home


  • 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
  • Minced fresh parsley, optional


  1. In a Dutch oven coated with cooking spray, cook turkey, celery and onion over medium heat until meat is no longer pink, 5-7 minutes, breaking turkey into crumbles. Add garlic; cook 1 minute longer. Drain.
  2. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. Discard bay leaf.

Ground Turkey Vegetable Soup Tips

How do you add more flavor to this soup?

Try swapping in ground beef for the turkey. Just be sure to drain the fat completely after cooking. Or use fresh herbs in place of the dried. Roughly 1 Tbsp. fresh herbs equals 1 tsp. dried.

Can you freeze Ground Turkey Vegetable Soup?

You can! Because this soup is dairy-free, it's simple to freeze. Here’s how to freeze all soups. Store this particular recipe in the freezer for up to three months. Reheat on the stovetop, adding water or more broth if necessary.

What can you serve with Ground Turkey Vegetable Soup?

Serve with fluffy homemade dinner rolls, a simple sandwich or an easy salad. Browse this collection of?perfect sides for soup?for inspiration.

Elizabeth Harris, Taste of Home contributing writer

Nutrition Facts

1 cup: 181 calories, 6g fat (2g saturated fat), 55mg cholesterol, 498mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.