Turkey Burger Soup
Come back to this recipe again and again: It's the perfect one-pot dinner!
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
25 mins
Total Time:
50 mins
Raid your fridge and use up whatever you have! This soup tastes great with all sorts of veggies.
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Ingredients
- 2 Tbsp.
olive oil
- 1 1/2 lb.
ground turkey
- 1
small onion, diced
- 2
garlic cloves, minced
- 1
14.5-ounce can whole peeled tomatoes, crushed by hand
- 2 cups
low-sodium chicken broth, plus more as needed
- 1
heaping tablespoon tomato paste
- 1 tsp.
dried parsley
- 1/4 tsp.
ground oregano
- 1/2 tsp.
kosher salt, plus more to taste
- 1/4 tsp.
black pepper, plus more to taste
Pinch of cayenne pepper
- 2
carrots, peeled and sliced
- 2
large red potatoes, cut into 1-inch chunks
- 1
large red bell pepper, chopped
- 8 oz.
green beans, cut into pieces
Directions
- Step 1Heat the olive oil in a large Dutch oven over high heat. Add the turkey, onion and garlic and cook, stirring, until the turkey is browned, about 8 minutes.
- Step 2Add the tomatoes and their juices, the chicken broth, tomato paste, parsley, oregano, salt, black pepper and cayenne. Stir to combine.
- Step 3Throw in the carrots, potatoes and bell pepper. Stir everything together, then bring the mixture to a boil. Reduce the heat, cover and simmer, stirring occasionally, until the potatoes are almost tender, 10 to 15 minutes.
- Step 4Stir in the green beans, cover and cook until the beans are crisp-tender and the potatoes are tender but not mushy, another 4 or 5 minutes. If the soup is too thick for your taste, just splash in more broth until it’s the consistency you like. Season to taste before serving.
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