Turkey Vegetable Soup with Red Potatoes

I was in the mood for a hearty, vegetable-heavy soup last night, and made this with ground turkey and red potatoes I had on hand. It came together quickly and the whole family loved it, so I thought I'd share the recipe. You could also make this in a slow cooker.

• Preparation Time: 20 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 8 mins
• Calories: 356 Calories

Ingredients

• 2 onions, chopped
• salt and ground black pepper to taste
• 2 bay leaves
• 5 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 2 tablespoons tomato paste
• 1 ½ teaspoons dried basil
• 1 cup frozen green beans
• 1 ½ pounds ground turkey
• 1 cup frozen peas
• ½ tablespoon minced garlic
• 3 large red potatoes, chopped
• 8 carrots, sliced
• 1 (15.5 ounce) can corn, drained
• 6 stalks celery, sliced

Recipe Instructions

Step 1

Combine turkey and onions in a large stockpot over medium-high heat; cook until turkey is no longer pink and onions are translucent, about 6 minutes. Drain and discard fat. Add garlic; cook, stirring occasionally, until fragrant, about 2 minutes.

Step 2

Pour chicken broth into the stockpot with the turkey and bring to a boil. Add potatoes, carrots, corn, celery, peas, green beans, tomato paste, Worcestershire sauce, soy sauce, basil, bay leaves, salt, and pepper. Return to a boil, cover, and reduce heat to low. Simmer until vegetables are soft, about 30 minutes.