I’m all about cozy, hearty meals, especially during the colder months. A big bowl of turkey and veggie-loaded soup is the perfect way to get a ton of veggies into your dinner while keeping things satisfying and warming. Plus, it’s easier to digest, which is a big win in my book!
I prefer meals that are simple and comforting over cold salads or raw veggies. And even though I’m now working full-time for myself, I’m still all about keeping recipes super straightforward.
Like most of you, I love cooking at home but don’t want anything too complicated—minimal ingredients, minimal cleanup, and minimal thinking, especially after a hectic day! That’s the beauty of making a big pot of soup—it’s easy, delicious, and perfect for busy days!
INGREDIENTS
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 5 cups low-sodium veggie broth
- 1 (28 oz) can diced tomatoes
- 3 tbsp tomato paste
- 1 zucchini, diced
- 3 large carrots, chopped
- 6–7 baby potatoes, diced
- 1.5 cups frozen green peas
- 2 tsp Italian seasoning
- 1 tsp sea salt
- 1/4 tsp black pepper
- A dash of cayenne
INSTRUCTIONS
- In a large stock pot, heat 1 tbsp of olive oil. Add the diced onion, garlic, and ground turkey (if using). Stir and break up the turkey as it cooks, allowing it to brown for about 5-6 minutes until no longer pink. If you’re skipping the turkey, simply cook the onion until it softens.
- Add the remaining ingredients to the pot and mix well. You can adjust the veggies based on your preference, but ensure there’s enough liquid to cover all the vegetables.
- Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook until the vegetables are tender—this will take about 45 minutes, depending on the type and size of the vegetables.
