Big Batch Turkey & Vegetable Soup
This is the Sunday pot. Make it once, eat it three or four times this week, freeze the rest for the week after. Big batch turkey and vegetable soup is the kind of thing that has your back when the week gets hard and cooking feels like too much. The broth is rich from the bone broth base. The turkey keeps it high protein. The vegetables are simple and easy to eat. Before you serve it - two cups of broth go into a jar. That’s your Settle & Sip reserve for whenever you need it.
Ingredients
Ingredient notes:
- Ground turkey - 93% lean is the first choice. 1.5 lbs makes a generous batch. Break it up finely as it cooks - smaller pieces distribute better through the broth and are easier to eat.
- Bone broth - 10 cups total. 8 cups go into the soup. 2 cups are portioned into a jar for Settle & Sip before serving. Use low-sodium - the soup concentrates as it simmers.
- Vegetables - Carrots, celery, and zucchini are the first choice - they cook evenly and hold up well over multiple reheatings. Swap in any vegetable you have on hand: spinach, green beans, or diced bell pepper all work.
- Diced tomatoes - Drain well before adding. Excess liquid from the can dilutes the broth flavor.
- Lemon juice - Fresh, added off heat. It lifts the entire pot. Don’t skip it.
Recipe Instructions
- Build the base - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add onion and cook for 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Brown the turkey - Add ground turkey. Break it apart finely with a spoon. Cook for 5–7 minutes, stirring occasionally, until no longer pink and starting to develop a little color.
Move Moment - Counter Plank - While the soup simmers: place both hands on the counter, shoulder-width apart, step feet back until your body forms a straight line from head to heels. Hold steady - no sagging hips. Hold 30 seconds. Rest 10 seconds. Repeat 3 times.
- Add the spices - Add Italian seasoning, smoked paprika, salt, and pepper. Stir to coat the turkey evenly and cook for 1 minute until the spices are fragrant.
- Add broth and vegetables - Add all 10 cups of bone broth, drained diced tomatoes, carrots, and celery. Stir to combine. Bring to a full boil over high heat.
- Simmer - Reduce heat to low. Partially cover and simmer for 20 minutes. Add diced zucchini in the last 8 minutes of the simmer - it cooks faster than carrots and celery and should stay slightly firm.
Move Moment - Counter Plank - While the soup simmers: place both hands on the counter, shoulder-width apart, step feet back until your body forms a straight line from head to heels. Hold steady - no sagging hips. Hold 30 seconds. Rest 10 seconds. Repeat 3 times.
- Portion the double duty broth - Before finishing, ladle 2 cups of broth (with minimal solids) into a sealed jar. Set aside to cool then refrigerate or freeze. This is her Settle & Sip reserve for the week.
- Finish and season - Remove from heat. Stir in lemon juice and fresh parsley. Taste and adjust salt, pepper, and lemon.
- Serve and store - Ladle into bowls for now and let the rest cool completely before portioning into containers. Refrigerate up to 4 days. Freeze individual portions for up to 3 months - label with the date.
Recipe notes:
Freeze half This recipe makes 6 generous servings. Eat 3 during the week and freeze the remaining 3 in individual portions. Label with the date. Keeps frozen for up to 3 months. Reheat gently on the stove with a splash of broth if needed.
Double duty broth The 2 cups portioned aside are savory, turkey-rich, and warming - robust and filling. Keeps in the fridge for 5 days; freezes for up to 3 months.
Nutrition Per Serving
Serving Size: 1.5 cups
| per serving | broth only (per cup) | |
|---|---|---|
| Calories | 220 | 35 |
| Protein | 25g | 7g |
| Total Fat | 8g | 0.5g |
| Total Carbohydrate | 12g | 1g |
| Dietary Fiber | 2.5g | 0 |
| Sugar | 5g | 0 |
| Sodium | 420mg | 120mg |
Based on 93% lean ground turkey and low-sodium bone broth. Values will vary by broth brand. Double duty broth portioned before final seasoning. Nutritional information is estimated and provided for general guidance.