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
Scale
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.
