Heart-Healthy Hearty Meat and Vegetable Soup

Warm your soul and nourish your body with this Heart-Healthy Hearty Meat and Vegetable Soup, a comforting one-pot wonder loaded with lean ground turkey, vibrant vegetables, and protein-packed legumes. Perfect for chilly evenings or meal prepping for the week, this wholesome recipe strikes the perfect balance between flavor and nutrition. Seasoned with aromatic thyme and basil, and simmered in a base of low-sodium vegetable broth and juicy diced tomatoes, every spoonful delivers a medley of savory, satisfying goodness. Ready in just over an hour, this nutrient-dense soup is gluten-free, low in sodium, and brimming with antioxidants, making it an ideal choice for anyone focused on heart-healthy eating. Serve it with a sprinkle of fresh parsley for a pop of flavor and color, and enjoy a guilt-free dish that’s as hearty as it is healthy!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 pound lean ground turkey
• 1 tablespoon olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 medium, diced red bell pepper
• 1 medium, sliced zucchini
• 6 cups low-sodium vegetable broth
• 14 ounces (no salt added) canned diced tomatoes
• 15 ounces (rinsed and drained) canned kidney beans
• 15 ounces (rinsed and drained) canned chickpeas
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 2 tablespoons chopped fresh parsley

Directions

Step 1

In a large pot over medium heat, warm the olive oil. Add the ground turkey to the pot and cook it until browned, about 5-7 minutes. Use a wooden spoon to break up the meat into small pieces as it cooks.

Step 2

Once the turkey is browned, add the diced onion and minced garlic to the pot. Cook until the onion becomes translucent, about 3-4 minutes.

Step 3

Add the diced carrots, celery, red bell pepper, and sliced zucchini to the pot. Stir and cook for an additional 5 minutes until the vegetables start to soften.

Step 4

Pour in the low-sodium vegetable broth and add the canned diced tomatoes (including their juice). Stir to combine.

Step 5

Add the rinsed and drained kidney beans and chickpeas to the pot. Stir in the bay leaf, dried thyme, dried basil, black pepper, and salt.

Step 6

Bring the pot to a boil over high heat, then reduce the heat to low, and let the soup simmer uncovered for about 25-30 minutes. This will allow the flavors to meld and the vegetables to cook through.

Step 7

Once the vegetables are tender, remove the bay leaf from the pot.

Step 8

Taste and adjust seasoning with more salt or pepper if needed.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Step 10

Enjoy your heart-healthy, hearty meat and vegetable soup!

Nutrition Facts

Serving size	(3809.7g)

Amount per serving	% Daily Value*
Calories	2108.1

Total Fat 68.7g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 5.1g
Cholesterol 331.9mg	0%
Sodium 7077.1mg	0%
Total Carbohydrate 234.7g	0%
Dietary Fiber 62.4g	0%
Total Sugars 61.3g
Protein 150.4g	0%

Vitamin D 0IU	0%
Calcium 751.5mg	0%
Iron 29.9mg	0%
Potassium 7061.7mg	0%

*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.

Source of Calories

Fat: 28.6%

Protein: 27.9%

Carbs: 43.5%