If you’re craving something warm, hearty, and packed with nutritious goodness, this Turkey Vegetable Soup Recipe is just the perfect answer. It brings together lean ground turkey, a colorful mix of vegetables, and comforting tomatoes with a little kick from green chilies, all simmered to perfection in a flavorful beef broth. What I love most about this soup is how easy it is to make, yet it feels so satisfying and uplifting—ideal for cozy nights or when you need a wholesome meal fast. Plus, it’s a wonderful way to sneak in plenty of veggies without any fuss.
Ingredients You’ll Need
Every ingredient in this Turkey Vegetable Soup Recipe plays a critical role, from the lean protein to the vibrant vegetables and the spices that bring out amazing depth of flavor. Here’s what you’ll need to create this simple, yet incredibly tasty soup:
- 1 lb ground turkey: Choose lean ground turkey for a healthier protein base that cooks up tender and flavorful.
- 3 cups frozen mixed vegetables: These add vibrant color and a hearty texture without any chopping hassle.
- 2 (15-oz) cans low-sodium beef broth: Using low-sodium broth lets you control the saltiness and gives a rich, savory backdrop.
- 1 (15-oz) can creamed corn: Adds subtle sweetness and creamy texture to balance the tangy tomatoes.
- 1 (10-oz) can diced tomatoes and green chilies (undrained): Brings brightness and a gentle spice that wakes up the palate.
- 1 (15-oz) can stewed tomatoes: Offers depth and natural tomato flavor that complements all other ingredients.
- 1 tsp onion powder: Enhances the savory notes without overpowering the soup.
- ¼ tsp garlic powder: Adds a hint of aromatic warmth.
- ¼ tsp pepper: Provides a gentle seasoning kick.
- ½ tsp salt (or to taste): Brings all the flavors together perfectly.
- 1 cup instant brown rice: Cooks quickly in the soup for a wholesome and filling finish.
How to Make Turkey Vegetable Soup Recipe
Step 1: Brown the Turkey
Begin by heating your Dutch oven or large saucepan over medium heat. Add the ground turkey, breaking it apart as it cooks until it’s no longer pink. This step builds the base flavor, so make sure to cook it thoroughly and drain any excess fat—it keeps the soup lighter and cleaner in taste.
Step 2: Add Vegetables and Broth
To the cooked turkey, stir in your frozen mixed vegetables along with the beef broth, creamed corn, diced tomatoes with green chilies, and stewed tomatoes. Don’t forget the onion powder, garlic powder, salt, and pepper at this stage to start infusing the broth with gentle layers of flavor. Bring everything to a boil to meld those flavors.
Step 3: Simmer the Soup
Once boiling, reduce the heat to let the soup simmer gently. Cover the pot and cook for 15 minutes. This simmering allows the vegetables to soften perfectly, and the spices to deepen their impact, creating a unified taste that’s both homey and vibrant.
Step 4: Cook the Rice
After the initial simmer, stir in the instant brown rice. Cover once again and continue to simmer for another 10 minutes. The rice cooks right in the soup, absorbing delicious juices and adding a pleasant heartiness without making things too heavy.
How to Serve Turkey Vegetable Soup Recipe
Garnishes
Adding a garnish takes this Turkey Vegetable Soup Recipe from simple to special. Fresh chopped parsley or cilantro lends a refreshing pop of green and a subtle herby aroma. A sprinkle of shredded cheese or a dollop of sour cream can add a luscious creaminess that wraps around every spoonful. For those who like a little heat, a few crushed red pepper flakes or a drizzle of hot sauce works wonders.
Side Dishes
This soup is wonderfully versatile when paired with the right sides. Warm, crusty bread or buttery garlic toast is perfect for dipping and soaking up every last drop. A crisp green salad with a light vinaigrette complements the soup’s warmth and adds a refreshing contrast. You could also serve it alongside simple roasted vegetables for an extra boost of comfort.
Creative Ways to Present
If you’re serving this Turkey Vegetable Soup Recipe for guests or want to jazz it up, try a bread bowl presentation—hollow out a round loaf and ladle the soup right inside for an edible, cozy container. Or serve it in colorful bowls with a sprinkling of toasted nuts or seeds on top to add crunch and nutty flavor. These small touches make the dish stand out at any meal.
Make Ahead and Storage
Storing Leftovers
Turkey Vegetable Soup Recipe is fantastic for meal prep and leftovers. Store any extra soup in an airtight container and refrigerate for up to 4 days. The flavors actually develop more after a day, making it even tastier when reheated.
Freezing
For longer storage, freeze the soup in portioned containers or freezer bags. Just remember that the instant brown rice may absorb extra liquid and soften after thawing—if you prefer firmer rice, consider adding fresh rice when reheating. Frozen soup can last up to 3 months without losing its deliciousness.
Reheating
When warming up the soup, reheat gently on the stove over medium-low heat to avoid breaking down the texture too much. Stir occasionally, and if needed, add a splash of broth or water to bring it back to the right consistency. Done right, it tastes as fresh and comforting as the day you made it.
FAQs
Can I substitute ground beef instead of turkey?
Absolutely! While the recipe is designed with lean ground turkey for a lighter option, ground beef can be used instead without compromising flavor. Just be sure to choose a lean variety and drain excess fat for a healthier dish.
Is this soup spicy because of the green chilies?
The diced tomatoes with green chilies add a mild, subtle heat that enhances the dish without overpowering it. If you prefer no spice, opt for plain diced tomatoes instead.
Can I use fresh vegetables instead of frozen?
Yes! Fresh vegetables work wonderfully, though the cooking times may vary. Just chop them into bite-sized pieces and add them early enough to ensure they soften within the simmering time.
What can I use if I don’t have instant brown rice?
You can substitute with regular brown rice; however, it will require a longer cooking time and more liquid. Alternatively, quick-cooking rice or even quinoa would work well and add a unique texture.
Is this soup suitable for freezing and meal prep?
Definitely! This Turkey Vegetable Soup Recipe freezes beautifully and is perfect for making in advance. Just be mindful of the texture of rice after freezing and thawing, but overall, it holds up well to storage.
Final Thoughts
This Turkey Vegetable Soup Recipe is one of those nourishing dishes you’ll want to keep coming back to. It’s simple, full of flavor, and comforting in every spoonful—plus, it’s a fantastic way to enjoy a wholesome, home-cooked meal without spending hours in the kitchen. Whether you’re making it for a family dinner or meal prepping for the week ahead, it’s bound to become a favorite go-to recipe worth sharing with everyone you love.
Print
Turkey Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and wholesome Turkey Vegetable Soup combining lean ground turkey, mixed vegetables, tomatoes, and instant brown rice for a comforting and easy-to-make meal.
Ingredients
Main 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 (undrained)
- 1 (15-oz) can stewed tomatoes
Seasonings
- 1 tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp pepper
- ½ tsp salt (or to taste)
Grain
- 1 cup instant brown rice
Instructions
- Cook the Meat: In a Dutch oven or large saucepan, cook the ground turkey over medium heat until it is no longer pink. Drain off any excess fat to ensure the soup is lean.
- Add Vegetables and Liquids: Stir in the frozen mixed vegetables, low-sodium beef broth, creamed corn, diced tomatoes and green chilies (with their juice), and stewed tomatoes. Add the onion powder, garlic powder, salt, and pepper. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 15 minutes, allowing flavors to meld and vegetables to soften.
- Add Instant Brown Rice: Stir in the instant brown rice, re-cover the pot, and continue cooking for an additional 10 minutes until the rice is tender and fully cooked.
Notes
- Use lean ground turkey to reduce fat content and keep the soup healthier.
- Adjust salt to taste, especially if using regular beef broth instead of low-sodium.
- Instant brown rice cooks quickly and adds a wholesome texture; regular brown rice requires longer cooking time.
- Feel free to substitute the mixed vegetables with fresh diced vegetables if preferred, but increase simmer time accordingly.
- This soup freezes well for meal prep; store in airtight containers for up to 3 months.
