Go Back

Healthy Weight Loss Turkey Vegetable Soup

A nourishing and satisfying turkey vegetable soup that is low in calories and packed with protein and colorful veggies, perfect for healthy meal planning.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground turkey Choose lean turkey for a healthier option.
  • 2 tablespoons olive oil For sautéing.
  • 1 medium onion, diced Add sweetness and depth of flavor.
  • 3 cloves garlic, minced For aromatic flavor.
  • 2 medium carrots, diced Adds sweetness and color.
  • 2 stalks celery, diced For added crunch and flavor.
  • 1 medium zucchini, diced Adds nutrients and texture.
  • 1 medium bell pepper, diced Choose any color for variety.
  • 1 can (14.5 oz) diced tomatoes (no salt added) For flavor base.
  • 4 cups low-sodium chicken broth Keep sodium low for healthy eating.
  • 1 teaspoon dried thyme For herbal flavor.
  • 1 teaspoon dried oregano For aromatic flavor.
  • to taste Salt and pepper Season to preference.
  • 1 cup green beans, trimmed and cut into 1-inch pieces Adds crunch and nutrition.
  • 1 cup spinach or kale, chopped (optional) Optional for extra greens.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
  2. Push the onions to the side and add the ground turkey to the center of the pot. Break it up with a spoon as it browns for about 5-7 minutes.
  3. Stir in the carrots, celery, zucchini, and bell pepper. Cook for another 5 minutes, letting the veggies soften a bit.
  4. Add the diced tomatoes (with juice), chicken broth, thyme, oregano, salt, and pepper. Bring to a boil.
  5. Reduce heat, cover, and let the soup simmer for 15-20 minutes.
  6. Stir in the green beans and spinach/kale if using. Let it cook for an additional 5 minutes until the greens wilt.
  7. Finally, squeeze in the lemon juice, and taste to adjust seasoning if needed.

Notes

Leftover portions can be stored in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing the soup in individual servings; it can last up to three months. Reheat on the stove over medium heat, stirring occasionally until warmed through. You can also enhance flavor with soy sauce or hot sauce.