Low Fat Hearty Vegetable and Meat Soup
Dive into a comforting bowl of Low Fat Hearty Vegetable and Meat Soup, a nutritious and flavor-packed meal perfect for busy nights or meal prep. This wholesome soup features lean ground turkey and an array of vibrant vegetables, including carrots, zucchini, green beans, and kale, simmered in a savory tomato and low-sodium chicken broth base. Enhanced with aromatic herbs like thyme, basil, and bay leaf, this recipe delivers robust flavor without excess fat or calories. Quick to prepare and ideal for feeding a crowd, it’s a satisfying and guilt-free way to enjoy a hearty classic. Perfect for healthy eating enthusiasts, this warm, nourishing soup is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 500 grams lean ground turkey
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 garlic cloves, minced
- 1 medium zucchini, chopped
- 1 medium red bell pepper, chopped
- 2 tablespoons tomato paste
- 400 grams diced tomatoes, canned
- 1 liter chicken broth, low-sodium
- 500 milliliters water
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams green beans, chopped
- 100 grams frozen corn
- 150 grams kale, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground turkey and cook until browned, about 5-7 minutes. Break the meat apart with a spatula as it cooks.
Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes or until the vegetables start to soften.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the chopped zucchini and red bell pepper, and cook for another 3-4 minutes.
Stir in the tomato paste, canned diced tomatoes (with their juice), chicken broth, and water.
Add dried thyme, dried basil, the bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes.
Add the green beans and frozen corn to the pot. Continue to simmer for another 15 minutes or until the vegetables are tender.
Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted.
Remove the bay leaf before serving.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot and enjoy your low fat hearty vegetable and meat soup.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 4041 mg | 176% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 43.0 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5110 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
