Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, peeled and sliced
  • 2 large Celery Stalks, sliced
  • 4 cloves Garlic, minced
  • 1 lb Ground Turkey (93% lean or leaner)
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Dried Thyme
  • 1 tsp Kosher Salt (initial measurement)
  • 1/2 tsp Black Pepper (initial measurement)
  • 1 Tbsp Tomato Paste
  • 8 cups Low-Sodium Chicken or Turkey Broth
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 2 medium Potatoes (Yukon Gold or Russet), diced
  • 1 1/2 cups Green Beans, trimmed and cut
  • 1 cup Frozen Corn
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery. Cook gently, stirring occasionally, until softened (about 6-8 minutes).
  2. Push vegetables to one side. Add tomato paste and cook for 1 minute until it darkens slightly. Add minced garlic, Italian seasoning, and thyme; cook for another 30 seconds until fragrant.
  3. Add ground turkey to the pot. Break it up thoroughly with a wooden spoon. Season lightly with initial salt and pepper. Cook until the turkey is fully browned and no longer pink (about 5-7 minutes). Drain off any excess liquid/fat if necessary.
  4. Pour in about 1 cup of broth and scrape up any browned bits stuck to the bottom of the pot. Add the remaining broth and the can of diced tomatoes (with their juice). Bring the mixture to a gentle boil.
  5. Add the diced potatoes. Reduce heat immediately to maintain a gentle simmer. Cook for 15 minutes, or until potatoes are nearly tender.
  6. Stir in the green beans and corn. Continue to simmer for another 5-7 minutes, until the green beans are tender-crisp and the corn is heated through.
  7. Taste the broth. Adjust salt and pepper as needed to balance the final flavour.
  8. Ladle the Ground Turkey Vegetable Soup into bowls and garnish generously with fresh chopped parsley before serving.