Turkey and vegetable soup


  • 1 lb ground turkey
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bell pepper, chopped
  • 1 can diced tomatoes (14 oz)
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 6 cups chicken or vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Olive oil


  1. Heat olive oil in a large pot over medium-high heat. Add ground turkey and cook until browned, breaking up the meat into small pieces.
  2. Add onion and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
  3. Add carrots, celery, and bell pepper to the pot and cook until the vegetables start to soften, about 5-7 minutes.
  4. Stir in diced tomatoes, frozen corn, frozen green beans, chicken or vegetable broth, thyme, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for about 20-30 minutes, or until the vegetables are tender and the flavors have melded together.
  5. Adjust seasoning to taste and serve hot.

Calorie breakdown per serving (serves 6):

  • Calories: 218
  • Protein: 22g
  • Carbs: 16g
  • Fat: 7g
  • Fiber: 4g