This easy turkey vegetable soup recipe is both satisfying and low calorie making it a perfect choice year round.
Like half of America I’m trying to drop a few pounds before the holidays take hold, and we are plied with goodies around nearly every corner. A nice pot of Turkey Vegetable Soup is a hearty way to keep the calories down and the recipe can be made with either ground turkey or leftovers, making it a budget friendly choice too. The stock of this turkey vegetable soup is richly flavored with the addition of crushed tomato.
Now if you are not a hot and spicy lover, don’t worry. The hot sauce in this recipe adds a subtle kick it is not particularly hot at all. I just accented the flavor of the soup with it, since more can be splashed in at serving time.
- 1/2 tbs olive oil
- 1/2 sweet onion large, diced
- 1 pound lean ground turkey or chopped leftover turkey
- 1/4 tsp dried oregano
- 4 cups low sodium chicken stock
- 2 tbs Hot Sauce
- 1 tbs balsamic vinegar
- 28 oz can crushed tomatoes
- 14-15 oz can fire roasted tomatoes
- 2 bay leaves
- 12 oz bag of frozen mixed vegetables I used mix with Broccoli, corn, carrots, cauliflower & red pepper
- Kosher salt to taste
- Place a Dutch oven or large sauce pan over med-high heat. Add oil. Once hot toss in the diced onions, ground turkey and oregano. Break up and stir until cooked through.
- Add the stock, hot sauce, vinegar, both cans of tomatoes and bay leaves. Stir.
- Once the pot starts to bubble, reduce to med-low, cover and simmer for 10 minutes.
- Add the frozen vegetables and simmer another 10 minutes
- Serve with a splash more of Texas Pete Original Hot Sauce or grated Parmesan cheese.