Turkey and Summer Vegetable Soup (Paleo, Whole30 + Keto)
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
The abundance of summer produce inspired this Paleo and Whole30 turkey and summer vegetable soup. It's the perfect way to use up your garden fresh veggies!
- 1 onion diced
- 6 celery stalks, diced
- 3 cloves garlic, minced
- 1 tbsp avocado oil
- 2 lbs ground turkey (or sub ground chicken)
- 8 cups chicken broth
- 2 small yellow squash, sliced (about 1/2 lb)
- 1/2 lb green beans, trimmed and cut into 1 inch pieces (about 2 cups)
- 3 tomatoes, roughly chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- Salt and pepper
Prepare onion, celery and garlic as noted.
In a large pot or dutch oven over medium heat, add in avocado oil. Once hot, add in onion and celery to cook, stirring occasionally until the onions start to soften, about 4-5 minutes.
Add in garlic and stir to mix. Next, add in ground turkey. Season with salt and pepper and break the turkey into small bits and mix it up with the veggies. Cook, stirring occasionally, until the turkey is browned, about 10-12 minutes.
While the turkey is cooking, prepare remaining ingredients as noted.
Once the turkey is browned, add in broth and turn heat up to bring to a low boil.
Add in the squash and beans. Add more water or broth if needed to reach your desired soup consistency. Return to a boil then reduce heat to simmer. Simmer for 10-12 minutes, stirring occasionally, until the veggies are tender.
Stir in tomatoes, thyme and sage. Taste and season with any salt and pepper as desired. Cook for a few additional minutes to heat the tomatoes.
Ladle into bowls and serve.
You can sub kale or another green vegetable of choice for the green beans for strict Paleo.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.
Calories: 185kcal | Carbohydrates: 7g | Protein: 29g | Fat: 4g | Fiber: 2g