30 Minute Healthy Turkey Vegetable Soup Recipes

QUICK AND HEALTHY TURKEY VEGGIE SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.

TURKEY MEATBALL VEGETABLE SOUP

Steps:

• In a large bowl combine ground turkey, breadcrumbs, onions, eggs, parsley, salt and pepper.
• Portion out meatballs. I got about 20 meatballs or so.
• Heat a large pot over medium-high heat with 1 tablespoon olive oil.In two batches add meatballs and cook for 3-4 minutes or until they get golden brown on the outside. It is ok if the middle is still pink the meatballs will continue to cook in the soup.
• Take out of the pan and set aside.
• Add 1 tablespoon of oil to the same pot the meatballs were cooked in. Add in the celery, carrot, onion, broccoli and saute for 4-5 minutes or until the vegetables start to get tender.Add in garlic and cook for an additional minute.
• Stir in chicken broth, Worcestershire sauce, bay leaves, red pepper flakes and Italian seasoning. Bring to a simmer and cook for 5 minutes.
• Add in spinach and cook until wilted.Take off of the heat and add in lemon juice. Return meatballs back to the pot and season the soup with salt and pepper to taste.
• Serve immediately with a sprinkle of red pepper flakes and Parmesan cheese.

TURKEY VEGETABLE SOUP

Steps:

• In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.

30 MINUTE HEALTHY TURKEY VEGETABLE SOUP

Steps:

• Heat 2 tablespoons olive oil in a large pot or Dutch oven. Sauté shallots over medium heat for 3-4 minutes, until soft. Add the garlic and sauté for a minute longer. Add turkey and salt. Cook, stirring and tossing, until turkey loses its pink color, 4 minutes or so.
• Add 4 cups of broth, tomato puree, cauliflower, basil, oregano and crushed red pepper. Bring to a boil, lower to a simmer and cook, uncovered, for 10 minutes.
• Use an immersion blender to puree three quarters of the soup, or less if you prefer a chunkier texture. If you don't have an immersion blender, puree the soup in a food processor or blender and return it to the pot. Add additional broth if you want to thin the soup.
• Add shredded kale to the pot and heat the soup for 2-3 minutes, stirring, until the kale wilts and the soup is heated through.
• Ladle the soup into bowls. Drizzle with a little olive oil and top generously with grated parmesan.

LEFTOVER TURKEY VEGETABLE SOUP: 30 MINUTES, WHOLE30, PALEO, GLUTEN-FREE

Steps:

• In a large stock pot, heat ghee (or oil) and minced garlic over medium-high heat. Once hot, add the diced onions, carrots and celery
• Saute the vegetables for about 4 minutes, or until the onions have started to soften. Pour the broth and water into the pot and add in the shredded turkey
• Place your bundled herbs into the pot. Bring it to a boil and then reduce the heat to medium
• Cover the pot with a lid and let simmer for 25 minutes, or until the carrots are softened and the broth is well seasoned. Remove the herb bundle and discard
• Taste and add salt and pepper to your preference and serve