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To make a hearty Turkey Vegetable Weight Loss Soup, gather these main ingredients: - 1 lb ground turkey - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, chopped - 1 bell pepper, diced (any color) - 1 can (14.5 oz) diced tomatoes, no salt added - 4 cups low-sodium chicken broth - 2 cups kale or spinach, chopped - 1 tablespoon dried thyme - 1 tablespoon dried oregano - 1 teaspoon paprika - Salt and pepper, to taste - 1 tablespoon olive oil - Juice of 1 lemon These ingredients work together to create a tasty and healthy soup. Ground turkey gives protein. The veggies add fiber and flavor. You can add more ingredients for extra taste and health benefits. Think about: - 1 cup of corn for sweetness - 1 cup of green beans, chopped - A pinch of red pepper flakes for heat - Fresh herbs like parsley or cilantro for freshness These add-ins can boost both flavor and nutrients. Feel free to mix and match! Each ingredient brings something special to this soup: - Ground turkey is lean and rich in protein. - Vegetables provide vitamins, minerals, and fiber. - Kale or spinach are packed with iron and calcium. - Olive oil offers healthy fats. - Lemon juice adds vitamin C and brightens flavors. This soup is not just tasty; it also supports your health goals. It's full of nutrients that help you feel great! {{ingredient_image_1}} Start by gathering all your ingredients. You will need ground turkey, onion, garlic, carrots, celery, zucchini, bell pepper, diced tomatoes, chicken broth, kale or spinach, thyme, oregano, paprika, olive oil, lemon, salt, and pepper. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Sauté them for about 2-3 minutes. Look for the onions to become soft and clear. Next, add 1 pound of ground turkey to the pot. Cook it for about 5-6 minutes. Make sure to break it apart with a spoon as it cooks. This helps it brown well and cook evenly. Once the turkey is browned, stir in the diced carrots, celery, zucchini, and bell pepper. Sauté these for about 4 minutes. You want them to start softening but not mushy. Now, pour in the 14.5 oz can of diced tomatoes and 4 cups of low-sodium chicken broth. Stir everything to combine. Next, add 1 tablespoon of dried thyme, 1 tablespoon of dried oregano, and 1 teaspoon of paprika. Season it with salt and pepper to taste. Bring the soup to a gentle boil. Then, reduce the heat and let it simmer uncovered for about 20 minutes. After that, add 2 cups of chopped kale or spinach. Stir well and let it simmer for an additional 5 minutes. You want the greens to wilt but remain vibrant. Before you serve, squeeze the juice of 1 lemon into the pot. This will brighten up all the flavors. Taste it one last time to see if it needs more salt or pepper. Serve hot, and enjoy your Turkey Vegetable Weight Loss Soup! To make your Turkey Vegetable Weight Loss Soup pop, focus on layering flavors. Start with the olive oil, onions, and garlic. Sauté these for a rich base. You can also add fresh herbs like parsley or basil at the end. This adds freshness and depth. Try to use high-quality chicken broth. A good broth adds a lot of flavor. You can also add a splash of soy sauce or Worcestershire sauce for extra umami. Don't forget the lemon juice — it brightens everything up! This soup is perfect for meal prep. Make a big batch and store it. Use airtight containers for easy storage. It keeps well in the fridge for about four days. If you want to freeze it, let it cool first. Then pour it into freezer bags. Lay them flat for easy stacking. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Taste is key! Always taste your soup before serving. If it needs more salt, add a little at a time. You can also add more herbs for flavor. If the soup is too thick, add more broth or water. For a heartier texture, blend a portion of the soup. This makes it creamy without adding dairy. Alternatively, you can add more veggies or beans for extra fiber. Adjusting these elements can make your soup even better! Pro Tips Use Lean Turkey: Opt for extra lean ground turkey (93% lean or higher) to reduce the fat content of your soup without sacrificing flavor. Add More Vegetables: Feel free to add any vegetables you have on hand, such as green beans, peas, or bell peppers, to increase the nutritional value and texture of the soup. Spice it Up: If you enjoy a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce while cooking to give your soup an extra kick. Store Properly: This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months, making it a great option for meal prep. {{image_2}} You can switch out ground turkey for chicken, beef, or tofu. Each protein changes the taste and texture. Chicken gives a lighter flavor. Beef adds richness. Tofu is a great choice for vegans. Just make sure you cook it well for safety. Feel free to swap veggies based on what you like or have. Use sweet potatoes instead of carrots for a sweeter soup. Try green beans or peas for a different crunch. You can add mushrooms for an earthy taste. Use what’s fresh in your area! To make this soup low-carb, skip the carrots and potatoes. Add more leafy greens like spinach or kale. For gluten-free options, just ensure your broth is gluten-free. You can also add cauliflower for a thick, hearty texture. These changes keep the soup healthy and tasty! To store your Turkey Vegetable Weight Loss Soup, let it cool first. Place the soup in an airtight container. Refrigerate it for up to three days. When you reheat, do it on the stove or in the microwave. Stir well to make sure it heats evenly. Add a splash of broth or water if it thickens too much. If you want to store the soup longer, freezing is a great choice. Use freezer-safe containers or bags. Leave some space at the top for expansion as it freezes. You can freeze the soup for up to three months. Thaw it overnight in the fridge before reheating. This keeps the flavor fresh and tasty. The soup lasts about three days in the fridge and three months in the freezer. Look for signs of spoilage before eating. If you see mold, a strange smell, or off-taste, throw it away. Always trust your senses. It's better to be safe than sorry! Yes, you can substitute ground turkey with chicken or beef. Each meat adds its own flavor. Chicken is lighter, while beef is richer. Make sure to adjust cooking times if you choose beef, as it may take longer to cook through. For a tasty option, try using ground chicken for a leaner soup. To spice up your soup, add red pepper flakes. Start with a pinch and taste as you go. You can also use fresh chopped jalapeños or a splash of hot sauce. Another fun option is to stir in some curry powder for warmth and depth. This will give your soup a unique twist. This soup is perfect for meal planning and dieting. It is low in calories and packed with veggies. Each serving is filling and nutritious. You can make a big batch and store it in the fridge or freezer. This makes it easy to grab a healthy meal when you're busy. This blog post showed how to make a healthy Turkey Vegetable Weight Loss Soup. We discussed the main ingredients, optional add-ins for more taste, and the key benefits of each item. You learned step-by-step instructions to make the soup flavorful and satisfying. Tips helped you enhance flavors, meal prep, and season your dish. We also explored fun variations and how to store your soup properly. Making this soup can boost your diet and make meal time fun. Enjoy your cooking!

Turkey Vegetable Weight Loss Soup

A healthy and hearty soup packed with vegetables and lean turkey, perfect for weight loss.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 lb ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, chopped
  • 1 medium bell pepper, diced
  • 14.5 oz can diced tomatoes, no salt added
  • 4 cups low-sodium chicken broth
  • 2 cups kale or spinach, chopped
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 medium lemon, juiced

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onions and garlic, sautéing for about 2-3 minutes until the onions become translucent.
  • Add the ground turkey to the pot, cooking until browned and cooked through, about 5-6 minutes. Use a spoon to break apart the turkey as it cooks.
  • Stir in the diced carrots, celery, zucchini, and bell pepper. Sauté for an additional 4 minutes until the vegetables start to soften.
  • Pour in the diced tomatoes and chicken broth. Stir to combine everything together.
  • Add the dried thyme, oregano, paprika, and season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 20 minutes.
  • Add the chopped kale or spinach to the pot, stirring well. Simmer for an additional 5 minutes or until the greens are wilted.
  • Before serving, squeeze in the juice of one lemon to brighten the flavors. Adjust seasoning if necessary.
  • Serve hot, topped with a sprinkle of fresh herbs if desired.

Notes

Serve hot, topped with fresh herbs for added flavor.
Keyword healthy, soup, turkey, vegetable, weight loss