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
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 15 servings

Equipment

  • 1 Propane Stove

Ingredients
  

  • 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.