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.
- 1 Propane Stove
- 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
- 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.