Healthy Turkey and Vegetable Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 cup diced bell peppers
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 pound ground turkey
• 2 cups chopped spinach
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Stir in carrots, celery, and zucchini; cook for 5 minutes.
4. 4 Add bell peppers, broth, and diced tomatoes; bring to a simmer.
5. 5 In a separate pan, cook ground turkey until browned; add to the pot.
6. 6 Stir in spinach, thyme, and oregano; season with salt and pepper.
7. 7 Simmer until vegetables are tender, about 20 minutes.
8. 8 Ladle into bowls and garnish with fresh parsley.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add pasta for a heartier meal.
• Include beans for extra protein and fiber.

Substitutions

• Substitute ground turkey with chicken or beef.
• Use vegetable broth for a vegetarian version.

Pairings

• Pairs well with crusty bread or a side of garlic toast.
• A crisp apple on the side makes for a refreshing contrast.

Nutrition

Tips

• For extra flavor, add a splash of lemon juice before serving.
• Feel free to use whatever vegetables you have on hand.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a slice of crusty bread.
• Pair with a simple green salad.

FAQ