Ground Turkey And Veggie Soup Recipes

GROUND TURKEY AND VEGGIE SOUP

Steps:

• Brown turkey in Dutch oven until cooked through.
• Add all other ingredients.
• Heat until warmed through, about 15 minutes.

GROUND TURKEY & VEGETABLE SOUP

Steps:

• Brown turkey in a large saucepan; drain.
• Add onion, carrots, celery.
• Sauté about 5 minutes Add tomato juice, beans, broth diced tomatoes and spices.
• Bring to a boil and then reduce heat.
• Simmer covered 45 minutes to 1 hour or until vegetables are tender.
• Add Worcestershire sauce and simmer another 5 minutes.
• Put in bowls.
• Sprinkle with cheese.
• Serves 6.

GROUND TURKEY AND VEGETABLE SOUP

Steps:

• In a large heavy bottomed pot heat the olive oil over medium-high heat. When the oil is hot add in the ground turkey, onion, salt and pepper. Crumble and cook the turkey until it's nearly cooked through.
• Add in the garlic, tomato paste, Italian seasoning and smoked paprika. Stir until combined. Add in the carrots, green beans, potatoes, diced tomatoes, cannellini beans, bay leaf, Parmesan cheese rind, and chicken broth. Stir everything together and bring the soup to a boil.
• Once boiling, lower the heat to medium-low and cover with a lid. Let it simmer for about 20 minutes or until the vegetables are tender. Remove the bay leaf and Parmesan cheese rind. Add in the peas and spinach. Cook until the spinach is wilted, about 2-3 minutes. Taste the soup for seasoning and add additional salt and pepper as needed. Serve topped with shredded Parmesan cheese if desired.

SKINNY TURKEY-VEGETABLE SOUP

Steps:

• In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.

VEGETABLE TURKEY SOUP

Steps:

• In a Dutch oven coated with cooking spray, saute the turkey, celery and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Discard bay leaf. Soup may be frozen for up to 3 months.

GROUND TURKEY AND RED POTATO VEGGIE SOUP

Steps:

• Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
• Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
• Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.