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Fall Harvest Soup

This cozy Fall Harvest Soup is the perfect way to embrace the flavors of the season! Packed with ground turkey, hearty vegetables, and tender greens, it’s a comforting bowl of warmth that’s ideal for chilly evenings. Whether you’re enjoying it as a quick weeknight meal or prepping ahead for busy days, this soup is easy to make and full of autumnal goodness.

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 pound ground turkey
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 2 medium potatoes, peeled and cubed
  • 1 cup chopped kale or spinach

Menu info

Total

45 - 55 mins

prep

15 mins

Serving

4 - 6

Directions

Step 1
Sauté Vegetables and Turkey: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened.
Step 2
Cook Turkey: Add ground turkey to the pot and cook, breaking it up with a spoon, until browned.
Step 3
Add Aromatics and Simmer: Add garlic, thyme, salt, and pepper. Stir to combine. Pour in chicken broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
Step 4
Add Greens: Stir in kale or spinach. Cook for 5-7 minutes more, or until greens are wilted.
Step 5
Serve: Ladle soup into bowls and enjoy!
Tips & Variations
  • Add-ins:
    • For a richer flavor, add a tablespoon of tomato paste along with the diced tomatoes.
    • Add a pinch of red pepper flakes for some heat.
    • Include a bay leaf while simmering, then remove before serving.
    • Consider adding a can of white beans (such as cannellini or great northern) for extra protein and creaminess.
  • Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.

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