Turkey and Summer Vegetable Soup
Ingredients
The soup base
-
1
unit
onion, diced
-
6
stalks
celery, diced
-
3
cloves
garlic, minced
-
1
tbsp
avocado oil
-
2
lbs
ground turkey
-
8
cups
chicken broth
The vegetables
-
2
small
yellow squash, sliced
-
½
lb
green beans, trimmed and cut into 1 inch pieces
-
3
units
tomatoes, roughly chopped
The herbs and seasoning
-
2
tbsp
fresh thyme, chopped
-
2
tbsp
fresh sage, chopped
-
to taste
unit
salt and pepper
Instructions
- Prepare the onion, celery, and garlic.
- In a large pot over medium heat, add avocado oil and heat it.
- Add onion and celery, cooking until softened for about 4-5 minutes.
- Stir in garlic and mix well.
- Add ground turkey, season with salt and pepper, and cook until browned, about 10-12 minutes.
- Prepare the remaining ingredients while the turkey cooks.
- Once browned, add chicken broth and bring to a low boil.
- Incorporate squash and green beans, adding more broth if necessary.
- Return to boil, then reduce heat and simmer for 10-12 minutes until veggies are tender.
- Stir in tomatoes, thyme, and sage, adjusting seasoning as needed.
- Cook for a few more minutes to heat the tomatoes, then ladle into bowls and serve.
Nutrition Facts (estimated)
Servings
8
Calories
185
Total fat
4g
Total carbohydrates
7g
Total protein
29g
Sodium
0mg
Cholesterol
0mg
You might also like