Turkey Vegetable Soup with Red Potatoes recipe
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Ingredients
- 1 ½ pounds ground turkey 2 onions, chopped ½ tablespoon minced garlic 5 cups chicken broth 3 large red potatoes, chopped 8 carrots, sliced 1 (15.5 ounce) can corn, drained 6 stalks celery, sliced 1 cup frozen peas 1 cup frozen green beans 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 ½ teaspoons dried basil 2 bay leaves salt and ground black pepper to taste
Nutrition Info
- 356.2 caloriescarbohydrate: 50.1 gcholesterol: 66.6 mgfat: 7.8 gfiber: 8 gprotein: 24.6 gsaturatedFat: 1.9 gservingSize: -sodium: 1217 mgsugar: 11.7 gtransFat: : -unsaturatedFat: : -
Directions Turkey Vegetable Soup with Red Potatoes
Directions
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Combine turkey and onions in a large stockpot over medium-high heat, cook until turkey is no longer pink and onions are translucent, about 6 minutes. Drain and discard fat. Add garlic, cook, stirring occasionally, until fragrant, about 2 minutes.
Pour chicken broth into the stockpot with the turkey and bring to a boil. Add potatoes, carrots, corn, celery, peas, green beans, tomato paste, Worcestershire sauce, soy sauce, basil, bay leaves, salt, and pepper. Return to a boil, cover, and reduce heat to low. Simmer until vegetables are soft, about 30 minutes.