Turkey Vegetable Soup

Saturday, January 24, 2015

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Turkey Vegetable Soup Recipe

Turkey Vegetable Soup – ground turkey, mixed vegetables, beef broth and brown rice – ready in under 30 minutes. Leftovers are great for lunch and it freezes well. My husband gobbled this up! I’ve already made it 3 times this month!!
Turkey Vegetable Soup - ground turkey, mixed vegetables, beef broth and brown rice - ready in under 30 minutes. Leftovers are great for lunch and it freezes well. My husband gobbled this up! I've already made it 3 times this month!!

I’ve made this Turkey Vegetable Soup a couple of times this month. It is SO good and actually pretty good for you too. BOOM! This soup has tons of great things in it! Ground turkey, tomatoes, mixed veggies, corn and rice. It has lots of great flavor. We like to eat it for dinner and again for lunch the following day. I freeze any leftovers for a quick lunch or dinner later in the week/month.

Turkey Vegetable Soup - ground turkey, mixed vegetables, beef broth and brown rice - ready in under 30 minutes. Leftovers are great for lunch and it freezes well. My husband gobbled this up! I've already made it 3 times this month!!
I made a few little swaps to the recipe. Ground Turkey instead of ground beef, lower sodium beef broth and brown rice instead of white rice. I actually preferred the swaps. I can’t imagine that it would taste any better with the “regular” ingredients. 
This is totally going in our regular lunch/dinner rotation!
Turkey Vegetable Soup - ground turkey, mixed vegetables, beef broth and brown rice - ready in under 30 minutes. Leftovers are great for lunch and it freezes well. My husband gobbled this up! I've already made it 3 times this month!!

Yield: serves 6

Turkey Vegetable Soup

prep time: 5 MINScook time: 25 MINStotal time: 30 mins

ingredients:

  • 1 lb ground turkey (or lean ground beef)
  • 3 cups frozen mixed vegetables
  • 2 (15-oz) cans low-sodium beef broth
  • 1 (15-oz) can creamed corn
  • 1 (10-oz) can diced tomatoes and green chilies (Rotel)
  • 1 (15-oz) can stewed tomatoes
  • 1 tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp pepper
  • ½ tsp salt (or to taste)
  • 1 cup instant brown rice

instructions:

  1. In a Dutch oven or large sauce pan, cook ground turkey until no longer pink. Drain any fat. 
  2. Add frozen vegetables, beef broth, creamed corn, diced tomatoes and green chilies, stewed tomatoes, onion powder, garlic powder, salt and pepper. Bring to a boil. 
  3. Reduce heat, cover and simmer for 15 minutes. Add instant brown rice. Cover and continue cooking for 10 minutes.
  4. **For freezer meal – cook turkey and place all ingredients, expect rice, in a gallon ziplock bag. Place in freezer. When ready to cook, place contents of freezer bag into slow cooker and cook for 6 to 8 hours on LOW. Add rice and cook for an additional 10 minutes.**
  5. **Can make the soup and freeze in ziplock bags for later. Reheat in the microwave or stove.**
https://www.plainchicken.com/2015/01/turkey-vegetable-soup.html
All images and text ©Plain Chicken, Inc.

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Comments

  1. I found this recipe five years ago and I finally had to write in a thank you. I make this for my family several times a year, we all love it and I don’t change a thing.

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  3. This recipe taste so good and I scanned the ingredients into fitness pal using a 20 ounce package of 93/7 lean ground turkey it's 250 calories and 7 grams of fat without the rice. I was planning on adding the rice but when I tasted it, it was perfect so I decided to eat it as is. Thanks Steph

    Reply

  7. I'm not a big fan of brown rice but I bet you can't even tell once you put all the other stuff in. Yummy! This looks so good!!!

    Reply

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