Vegetable Garden Soup with Turkey

Vegetable Garden Soup Turkey
Photo: Jason Donnelly
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins


  • 1 medium onion, chopped (1/2 cup)

  • 1 stalk celery, thinly sliced (1/2 cup)

  • 1 tablespoon olive oil

  • 3 cloves garlic, minced

  • 2 14.5 ounce cans reduced-sodium chicken broth

  • 1 cup water

  • 8 ounce 2-inch-diameter new potatoes, quartered

  • 6 ounce fresh green beans, trimmed and cut into 1-inch pieces (1 1/2 cups)

  • 9 ounce yellow summer squash, trimmed, halved lengthwise, and cut into thick slices

  • 2 cup coarsely shredded cooked fresh turkey breast

  • 1 large tomato, coarsely chopped

  • 1 tablespoon snipped fresh thyme or lemon thyme

  • 2 teaspoon snipped fresh sage

  • ¼ teaspoon ground black pepper


  1. In a 4-quart Dutch oven cook onion and celery in hot oil over medium heat for 5 minutes, stirring occasionally. Add garlic; cook and stir for 30 seconds. Add broth and water. Bring to boiling. Add potatoes, beans, and squash. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until vegetables are tender.

  2. Stir in turkey, tomato, thyme, sage, and pepper. Heat through. Ladle soup into bowls.

Nutrition Facts (per serving)

155 Calories
3g Fat
14g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 155
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 35mg 12%
Sodium 368mg 16%
Total Carbohydrate 14g 5%
Total Sugars 4g
Protein 19g
Vitamin C 32.5mg 163%
Calcium 50.5mg 4%
Iron 1.8mg 10%
Potassium 701mg 15%
Folate, total 40.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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