Turkey Veggie Soup

If you know me, you know I love to create, and making soups are top of my list. On a cold day, there’s nothing like getting a pot of soup going that’ll both warm the soul and make the house smell delicious. And one great thing about this soup is that it’s very healthy and fills you up at the same time. I always do a double or triple batch so the family can enjoy this for an entire week! One tip: be sure to use red-skinned potatoes because they’ll hold up better in the soup.



  • 1 pound of lean ground turkey 
  • 2 tablespoons of vegetable oil 
  • 2 tablespoons of vegetable oil 
  • 4 large celery stalks, sliced
  • 5 red-skinned potatoes, diced
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 can of diced tomatoes
  • 1 (6-ounce can) of tomato paste
  • 6 cups of chicken broth
  • 1 can of corn, drained
  • 1 can of green beans, drained
  • 4 cloves of garlic, minced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon Italian seasoning
  • 1 bay leaf
  • 1 teaspoon of hot sauce
  • Salt and pepper to taste


  • 1Cook turkey in skillet, brown and drain.
  • 2In a large stock pot, add 2 tablespoons of olive oil. Sauté the red pepper, celery, carrots and garlic for 5 minutes. Add remaining vegetables and continue to simmer another 3 to 4 minutes.
  • 3Add the diced tomatoes, chicken broth and tomato paste and stir until well blended. Then add the browned turkey, garlic, thyme, oregano and bay leaf and stir. Bring to a boil then turn down heat and simmer for 1 hour or until vegetables are tender.
  • 4I will usually cook for a few hours until very tender. Serve with thick slice of French baguette and enjoy!