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.