1 lb ground turkey
1 medium onion, chopped
2 carrots, diced
2 stalks celery, diced
4 cups low-sodium chicken broth
1 can diced tomatoes
2 cups of mixed vegetables (like peas and corn)
Salt and pepper to taste
1 teaspoon dried herbs (thyme or basil)
In a large pot, add a splash of olive oil over medium heat. Once hot, add the ground turkey and cook until browned.
Stir in the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
Add the can of diced tomatoes along with their juice, mixing well with the vegetables.
Add the low-sodium chicken broth, ensuring everything is well combined.
Increase the heat and bring the soup to a boil. Once boiling, reduce heat to low, add the mixed vegetables, and cover the pot.
Add salt, pepper, and dried herbs. Stir gently and let the soup simmer for about 15-20 minutes.
Check the soup’s thickness and, if needed, allow it to simmer longer.
Taste and adjust seasoning if needed. Serve hot, garnished with your favorite herbs or a sprinkle of cheese.