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- 1 lb ground turkey (preferably lean) - 1 medium onion, chopped - 2 cloves garlic, minced - 2 carrots, diced - 1 zucchini, diced - 1 red bell pepper, diced - 1 cup green beans, trimmed and cut into bite-size pieces - 4 cups low-sodium chicken broth - 1 can (14.5 oz) diced tomatoes (no added sugar) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish (optional) Ground turkey is lean and high in protein. It helps build muscle and keeps you full. Onions add flavor, and they are rich in antioxidants. Garlic boosts your immune system and adds taste. Carrots provide fiber and vitamins, good for your eyes. Zucchini is low in calories and high in water, great for hydration. Red bell peppers are packed with vitamins A and C. Green beans are low in calories and full of fiber. Chicken broth adds taste without many calories. Diced tomatoes add flavor and nutrients like vitamin C. Oregano and basil add flavor without extra calories. Olive oil is a healthy fat that helps with heart health. Fresh parsley gives a nice touch and adds vitamins. - Ground turkey can be swapped for ground chicken or lean beef. - Use vegetable broth instead of chicken broth for a vegetarian option. - If you can't find zucchini, try yellow squash or cauliflower instead. - For a low-carb option, skip the carrots and add more green beans. - To make it gluten-free, ensure the broth is certified gluten-free. - If you're low on garlic, garlic powder works as a quick substitute. - Use a mix of your favorite herbs if you don’t have oregano or basil. This soup is flexible. You can change it to fit your needs! {{ingredient_image_1}} Before you start cooking, gather all your ingredients. This makes the process smooth and fun. You need lean ground turkey, fresh veggies, and spices. Prepare your chopping board and knife. Wash your vegetables well. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add the chopped onion and minced garlic. Sauté them for about 3 minutes until the onion is soft and clear. 3. Next, add 1 pound of ground turkey. Break it apart with a spoon. Cook it for 5-7 minutes until it turns brown and no longer pink. 4. Stir in 2 diced carrots, 1 diced zucchini, 1 diced red bell pepper, and 1 cup of green beans. Cook these veggies for another 5-6 minutes. They should start to soften. 5. Now pour in 4 cups of low-sodium chicken broth. Add 1 can of diced tomatoes with their juice. Stir in 1 teaspoon of dried oregano and 1 teaspoon of dried basil. 6. Bring the soup to a boil. Then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes. This helps the flavors mix well. 7. Taste the soup and add salt and pepper as needed. 8. Serve the soup in bowls. You can add fresh parsley on top for a nice touch. To make the soup taste great, remember these tips: - Sauté the onion and garlic well. This builds a strong base. - Use fresh vegetables for the best flavor. Frozen veggies can work in a pinch but may lack some taste. - Letting the soup simmer is key. It helps all the flavors blend together. - Always taste before serving. Adjust salt and pepper to your liking. This soup is easy to make and packed with flavor. Enjoy your healthy meal! To cook lean turkey well, start with medium heat. This helps keep it juicy. Break up the turkey with a spoon as it cooks. Use a non-stick pot to reduce fat. Brown the turkey until it is no longer pink. This adds great flavor to the soup. Use herbs and spices to boost flavor. Dried oregano and basil work well. Fresh garlic and onion add a rich taste. You can also squeeze in some lemon juice. This gives your soup a bright flavor. Avoid heavy creams or extra oils to keep it light. Make this soup ahead of time for easy meals. It tastes even better the next day. Divide the soup into containers for quick lunches. You can also freeze portions for later. Just let it cool before putting it in the freezer. Be sure to label the containers with the date. Pro Tips Use Fresh Vegetables: Fresh produce enhances flavor and nutrients in your dish. Whenever possible, choose seasonal vegetables for the best taste. Adjust Seasoning to Taste: Always taste your dish before serving! Adjust salt, pepper, and spices to suit your preferences for maximum flavor. Make it a Meal Prep: This soup can be made in larger batches and stored in the fridge or freezer for quick meals throughout the week. Just reheat and enjoy! Garnish for Visual Appeal: A sprinkle of fresh parsley not only adds color but also a burst of freshness that elevates the dish's presentation. {{image_2}} You can mix in many vegetables to change the flavor. Try adding spinach or kale for greens. Sweet potatoes add a nice sweetness. Cauliflower can make the soup thicker. You can also use peas or corn for added texture. Just remember to cut veggies small so they cook evenly. Spices can change the soup's taste. If you like heat, add a pinch of red pepper flakes. To make it smoky, try a bit of smoked paprika. For a fresh taste, toss in some lemon juice or zest. You can also use fresh herbs like thyme or cilantro for a burst of flavor. You can make this soup without turkey. Use lentils or chickpeas as protein. Instead of chicken broth, use vegetable broth. Add mushrooms for a meaty texture. The spices and veggies will still give it great flavor. This way, everyone can enjoy a healthy bowl! Store leftover turkey vegetable soup in a sealed container. Let it cool down first. Use glass or plastic containers. This keeps the soup fresh and safe. It lasts for about 3-4 days in the fridge. Label the container with the date. This way, you won’t forget when you made it. Freezing is a great way to save soup for later. Use freezer-safe bags or containers. Leave some space at the top for expansion. The soup can freeze well for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. This keeps the flavor intact. Reheat the soup on the stove over low heat. Stir often to warm it evenly. If it seems thick, add a splash of broth or water. This helps regain the right texture. You can also use the microwave. Heat in short bursts, stirring in between. Enjoy your delicious soup just like the first day! This soup is low in calories. A serving has about 180 calories. It’s packed with protein and fiber. You can enjoy a hearty bowl without worry. This makes it great for weight loss. For a filling lunch or dinner, this soup is perfect. Yes, you can use ground chicken. It works well in this recipe. Both meats are lean and healthy. Ground chicken has a similar taste and texture. Just ensure it is not too fatty. This swap keeps the soup light and nutritious. Absolutely! This soup freezes well. You can store it for up to three months. Just let it cool completely before freezing. Use airtight containers or freezer bags. To reheat, thaw overnight in the fridge. Heat it gently on the stove until warm. Enjoy your soup anytime! This article covered key ingredients and their benefits for making Weight Loss Turkey Vegetable Soup. I shared detail on each ingredient, cooking steps, and tips for flavor. You can easily adjust the recipe for your needs, like using ground chicken or adding more veggies. Proper storage and reheating methods ensure your soup stays fresh. With these insights, you can make a tasty and healthy meal that fits your lifestyle. Enjoy your cooking and the benefits of this great recipe!

Lean & Green Turkey Vegetable Delight

A healthy and hearty turkey soup packed with vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb ground turkey (preferably lean)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, diced
  • 1 cup green beans, trimmed and cut into bite-size pieces
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes (no added sugar)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3 minutes until the onion becomes translucent.
  • Add the ground turkey to the pot, breaking it apart with a spoon. Cook until it’s browned and no longer pink, about 5-7 minutes.
  • Stir in the diced carrots, zucchini, red bell pepper, and green beans. Cook for another 5-6 minutes until the vegetables start to soften.
  • Pour in the chicken broth and add the canned diced tomatoes, along with their juice. Stir in the dried oregano and basil.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, allowing the flavors to meld together.
  • Season with salt and pepper to taste before serving.
  • Ladle the soup into bowls and garnish with freshly chopped parsley if desired.

Notes

Use fresh vegetables for the best flavor.
Keyword healthy, soup, turkey, vegetable