Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey or 3 cups diced cooked roasted turkey
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken or turkey broth
- 1 (14.5-oz) can diced tomatoes with juices
- 1 1/2 cups green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
- 1 cup corn kernels (fresh or frozen)
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried thyme, 1/2 tsp dried rosemary (crushed), 1 bay leaf
- 1 tbsp lemon juice; 2 tbsp chopped fresh parsley
- Optional: 1/4 tsp red pepper flakes
Do This
- 1) Prep all vegetables; thaw frozen veg. Keep ingredients near the stove.
- 2) If using ground turkey: heat oil in a Dutch oven over medium-high, brown 5–6 min; season with 1/2 tsp salt.
- 3) Add onion, carrots, celery; cook 5 min until softened. Stir in garlic 30 sec.
- 4) Pour in broth and tomatoes; add thyme, rosemary, bay leaf, pepper. Simmer 10 min.
- 5) Stir in green beans and corn; simmer 10–12 min until beans are tender-crisp.
- 6) If using cooked turkey, add now and warm 3–4 min. Finish with lemon juice, parsley, remaining salt; adjust to taste and serve.
Why You’ll Love This Recipe
- Light yet satisfying: a clean, herb-scented broth loaded with vegetables and lean turkey.
- Flexible: use ground turkey or leftover roasted turkey—both work beautifully.
- Weeknight-friendly: one pot, simple techniques, and ready in under an hour.
- Pantry-forward: canned tomatoes, frozen corn, and dried herbs keep it easy.
Grocery List
- Produce: 1 onion, 2 carrots, 2 celery ribs, 3 garlic cloves, 1 lemon, fresh parsley, green beans
- Dairy: Optional grated Parmesan for serving
- Pantry: Olive oil, low-sodium chicken or turkey broth, canned diced tomatoes (14.5 oz), dried thyme, dried rosemary, bay leaf, kosher salt, black pepper, red pepper flakes (optional), corn kernels (frozen or canned), lean ground turkey or cooked roasted turkey (meat aisle)
Full Ingredients
Turkey (choose one)
- 1 lb (450 g) lean ground turkey (93% lean recommended)
- — or — 3 cups (about 12 oz/340 g) diced cooked roasted turkey
Aromatics
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 celery ribs, diced (about 3/4 cup)
- 3 garlic cloves, minced
Broth & Tomatoes
- 6 cups low-sodium chicken or turkey broth
- 1 (14.5-oz) can diced tomatoes with juices
Vegetables
- 1 1/2 cups green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
- 1 cup corn kernels (fresh or frozen)
Herbs & Seasoning
- 1 1/2 tsp kosher salt, divided (start with 1 tsp; finish to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary, lightly crushed between fingers
- 1 bay leaf
- Optional: 1/4 tsp red pepper flakes
Finish
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Step-by-Step Instructions
Step 1: Gather and prep
Dice the onion, carrots, and celery to small, even pieces for quick, even cooking. Mince the garlic. Trim and cut the green beans into 1-inch pieces. If using frozen green beans or corn, keep them in the freezer until needed so they hold their texture. Measure the dried herbs and seasonings. Zest and juice the lemon if you like extra brightness.
Step 2: Brown the turkey (skip if using cooked turkey)
Set a 5–6 quart Dutch oven over medium-high heat. Add the olive oil. When shimmering, add the ground turkey, breaking it into small crumbles. Season with 1/2 teaspoon kosher salt. Cook, undisturbed, 2–3 minutes to brown, then stir and continue cooking 3–4 minutes until no longer pink and lightly browned in spots. If there’s excess liquid, let it evaporate. If using cooked turkey, skip this step and add the olive oil in Step 3.
Step 3: Soften the aromatics
If you skipped Step 2, add the olive oil now and heat until shimmering. Add onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 minutes. Stir in the garlic and cook 30 seconds, just until fragrant (don’t let it brown).
Step 4: Build a light, flavorful broth
Stir in the dried thyme, crushed rosemary, bay leaf, black pepper, and red pepper flakes if using. Add the diced tomatoes with their juices and the broth, scraping the bottom of the pot to dissolve any browned bits. Bring to a simmer over medium heat, then maintain a gentle simmer (about 185–195°F if using a thermometer) for 10 minutes to meld flavors.
Step 5: Add green beans and corn
Add the green beans and corn. Simmer until the beans are tender-crisp and bright green, 10–12 minutes. Taste and season with another 1/2–1 teaspoon kosher salt as needed, depending on your broth.
Step 6: Finish and brighten
If using cooked roasted turkey, stir it in now and warm through, 3–4 minutes. Remove and discard the bay leaf. Off the heat, add lemon juice and chopped parsley. Taste and adjust with more salt, pepper, or lemon to make the flavors pop. Ladle into warm bowls and drizzle with a few drops of olive oil if you like.
Pro Tips
- Brown for flavor: Let ground turkey sit undisturbed for the first couple of minutes to develop caramelization before stirring.
- Season in layers: Add a pinch of salt when browning, then adjust at the end—broths vary widely in sodium.
- Keep veggies vibrant: Add green beans near the end so they stay bright and tender-crisp.
- Use good broth: A quality low-sodium chicken or turkey broth keeps the soup light but flavorful.
- Finish with acid: A splash of lemon juice lifts the tomato-broth and makes herbs taste fresher.
Variations
- Italian countryside: Add 1 tsp dried oregano and 1/2 tsp dried basil with the thyme. Stir in 1/2 cup tiny pasta (ditalini) in Step 5 and simmer until al dente. Finish with grated Parmesan.
- Southwest spice: Use fire-roasted diced tomatoes. Add 1 tsp chili powder, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika in Step 4. Stir in 1 cup black beans with the corn, and finish with lime and cilantro.
- Herbed barley: Add 1/2 cup pearl barley in Step 4 and increase broth by 1 cup; simmer 25–30 minutes before adding green beans and corn.
Storage & Make-Ahead
Cool completely, then refrigerate in airtight containers for up to 4 days. For longer storage, freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop until steaming hot (165°F). If planning to freeze, cook green beans 1–2 minutes less so they keep better texture. Add lemon juice and parsley fresh at serving for the brightest flavor.
Nutrition (per serving)
Approximate values using ground turkey: 205 calories; 17 g protein; 8 g fat; 18 g carbohydrates; 3 g fiber; 650 mg sodium. Values will vary with brand of broth and whether you use cooked turkey.
