Turkey Bacon Vegetable Soup
Warm your soul and nourish your body with a comforting bowl of Turkey Bacon Vegetable Soup. This hearty, protein-packed recipe combines the smoky flavor of crispy turkey bacon with a vibrant medley of fresh vegetables, including carrots, zucchini, red bell pepper, and baby spinach. Simmered in a flavorful low-sodium chicken broth with aromatic herbs like thyme and oregano, this soup achieves the perfect balance of wholesome and delicious. With tender potatoes and a touch of garlic for depth, it’s a satisfying option for a healthy family dinner. Ready in just one hour, this easy-to-make soup is gluten-free, loaded with nutrients, and perfect for any season. Whether served on its own or paired with crusty bread, this recipe will quickly become a go-to meal for cozy weeknights!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 slices turkey bacon
- 1 medium onion, diced
- 3 medium carrots, diced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 6 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes (canned, with juices)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups baby spinach leaves
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the turkey bacon slices and cook until crisp, about 4-5 minutes. Remove the bacon, crumble, and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, until the vegetables are softened.
Add minced garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the diced zucchini, red bell pepper, and potatoes. Cook for another 3-4 minutes to combine the flavors.
Pour in the chicken broth and diced tomatoes with their juices. Stir to combine.
Add the dried thyme, oregano, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to a simmer.
Cover and let the soup simmer for 25-30 minutes, or until the potatoes are tender.
Stir in the baby spinach leaves and cooked turkey bacon. Cook for an additional 2-3 minutes, until the spinach is wilted.
Remove the bay leaf before serving. Optional: Garnish the soup with fresh chopped parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 861 mg | 18% | |
*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.
