Turkey Vegetable Soup

Turkey Vegetable Soup

Celebrating National Homemade Soup Day (February 4th) with this warm you from the inside Turkey Vegetable soup submitted by Brittany S. in Portland, ME.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Soup

Servings 15 servings

Equipment

• 1 Propane Stove

Ingredients

  

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• 2 lbs Ground Turkey
• 1 large Onion
• 4 cloves Garlic smashed and minced
• 2 1/2 tsp Kosher Salt
• 1 tsp Black Pepper
• 1 tbsp Oregano
• 1/2 tsp Garlic Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Celery Seed
• 1 tsp Basil
• 1/4 tsp Crushed Red Pepper
• 1/2 tsp Dried Thyme
• 10 cups Broth your choice
• 5 large Carrots
• 1 1/2 cups Celery chopped
• 1 large Sweet Potato peeled and chopped
• 2 cups Green Cabbage
• 14 oz Diced Tomatoes can
• 14 oz White Bean can
• 1 large Zucchini chopped
• 1 large Yellow Squash chopped
• 1 large Green Pepper chopped
• 1 bag Frozen Corn
• 1 bag Frozen Peas
• 1 head Cauliflower chopped
• 1 head Broccoli chopped
• 1 tbsp Parsley chopped
• 1 tbsp Parmesan Cheese chopped

Instructions

 

• In a very large soup pot add 2 pounds ground turkey and a chopped onion. Saute over medium high heat, crumbling the turkey.
• Turn off the heat and drain the fat.
• Turn the heat back on to medium. Add 4 cloves minced garlic and all the spices: 2 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 tablespoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon celery seed, 1 teaspoon basil, 1/4 teaspoon crushed red pepper, 1/2 teaspoon thyme if using dried thyme. Cook the mixture until the spices and garlic are fragrant.
• Add 10-12 cups broth.
• Turn the heat to high to bring to a boil. Add all the vegetables except the squash. Start with the harder veggies and add as you go: chop the carrots and add them in, then the celery, sweet potato, and 2 cups coleslaw cabbage. Add the thyme sprigs along with the broth.
• Add the can of diced tomatoes, including the juice. Drain the can of beans and add to the pot.
• Once the soup comes to a boil, lower the heat to a medium simmer, so it's bubbling but nothing too wild. Simmer for about 20 minutes, until the carrots and sweet potato are almost fork tender.
• Add the chopped zucchini and yellow squash. Continue simmering for another 5-10 minutes, until the squash is tender.
• If any foam has gathered on top of your soup, skim it off with a spoon. If using fresh thyme, remove the stems and discard.
• Serve the soup hot. Garnish each bowl with a spoonful of pesto and some shredded parmesan.

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