Notes:
This soup is a delicious, healthy soup that functions very well as a simple meal prep recipe or as an easy way to feed a crowd.If you like your soup to have a bit of a kick, try adding 1 small jalapeño, finely diced, with the celery and carrots.
Turkey Vegetable Soup
Ingredients
- 1 tbsp olive oil
- 3-4 cloves garlic
- 1 lb lean ground turkey
- ½ small yellow onion
- 2 small russet potatoes
- 3-4 stalks celery (1 overfilled cup chopped)
- 3-4 medium carrots (1 overfilled cup chopped)
- 1 (10 oz) can Rotel original diced tomatoes and green chilies
- 1 (8 oz) can tomato sauce
- 1 ½ cups water
- 1 (14 oz) can diced tomatoes
- 1 tbsp chili powder
- 1 tsp salt (to taste)
- 1 tsp pepper (to taste)
- ½ tsp dried basil (to taste)
- ½ lemon, juiced
- Fresh basil leaves to garnish
Steps
- Dice the celery, carrots, and onion.
- Wash, peel, and dice the potatoes into bite-sized pieces.
- Heat the olive oil in a large pot over medium heat, then add the onions and cook for 2 minutes until just translucent.
- Add the garlic and cook for 1 minute.
- Stir in the turkey and cook until cooked through and browned slightly, breaking up the turkey as it cooks.
- Add the potatoes, celery, carrots, Rotel, tomato sauce, and water and bring the pot to a simmer.
- Stir in the chili powder, salt, pepper, basil, and diced tomatoes.
- Reduce the heat to maintain a light simmer, then cover the pot and let simmer for 30-45 minutes, stirring occasionally, until the potatoes and carrots are fork tender but not falling apart.
- Stir in the lemon juice, then taste and add salt, pepper, or additional seasonings as desired.
- Serve topped with fresh basil leaves and an optional drizzle of olive oil.
Notes:
This soup is a delicious, healthy soup that functions very well as a simple meal prep recipe or as an easy way to feed a crowd.If you like your soup to have a bit of a kick, try adding 1 small jalapeño, finely diced, with the celery and carrots.