This Hearty Ground Turkey Soup is high in protein and fiber. It’s super flavorful and comforting because it’s a little bit creamy, thanks to lentils and barley. 

Ground turkey soup in a white bowl. Garnished with a thyme sprig. Side view.

This healthy soup will make a perfect addition to your weekly soup rotation in late fall and winter.

It’s delicious, satisfying, and will keep you full for hours. You can eat it for lunch, and it’s also perfect for weeknight meals. 

Why You’ll Love This Recipe

Here are four reasons why this recipe is a keeper:

  • This recipe is very budget-friendly because barley and lentils are usually quite inexpensive.
  • The soup is made with plain, easy-to-find ingredients that most people have on hand in their fridge and pantry.
  • This recipe is pretty easy to make and is perfect for beginners.
  • This hearty soup is great for meal prep because you can cook it once on the weekend and then eat it a few times during the week. You can also freeze it in portions for later.

Soup in a large pot. Top view.

Ingredients Overview

Here is what you will need to make this Ground Turkey Soup:

  • Leeks: Leeks are just like onions but taste milder and sweeter. Make sure to wash them if needed because leeks can be very sandy. Always use only the white parts of leeks.
  • Bell peppers: Bell peppers are sweet and juicy. They add flavor and a touch of bright red color to the soup. Make sure to core the peppers and remove all the seeds because they can taste bitter.
  • Carrots: Carrots are a must in soups!  I like to grate them, but you can also just thinly slice them or cut them into small dice.
  • Turkey: Ground turkey makes a great protein base for soups. It has a mild taste and doesn’t overpower the dish.
  • Chicken stock: Use a mild-tasting homemade or commercially prepared chicken broth. It’s better to use a low-sodium or no-salt-added stock to avoid sodium overload. You can also use vegetable broth.
  • Lentils: You can use any type of lentils in this soup. Red lentils will completely fall apart, and you will end up with a creamier soup. Use red lentils if you want to disguise lentils from the lentil haters in your family. Brown and green lentils will remain intact.
  • Barley: Barley makes this soup very filling. You can use pot or pearl barley in this recipe. Just keep in mind that pearl barley will become very soft.
  • Aromatics: To make this soup more flavorful, I added thyme, garlic powder, lemon juice, and soy sauce.

How to Cook Ground Turkey Soup

Here are step-by-step instructions on how to make this easy recipe:

  1. Cook the leeks: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the leeks and cook, stirring occasionally, until the leeks start to caramelize, for about 3 minutes.
  2. Saute the vegetables: Add the bell peppers and carrots and stir. Cover and cook until the vegetables start to soften, for about 3 to 4 minutes. Make sure to stir from time to time.
  3. Cook the ground turkey: With a spatula, push the vegetables to the sides of the pot. Add the ground turkey to the middle and cook, breaking it into small pieces with a spatula.
  4. Add the rest of the ingredients and finish cooking: Once the turkey is cooked through, add the remaining ingredients – chicken stock, water, lentils, barley, garlic powder, thyme, lemon juice, and soy sauce. Season with salt and pepper to taste. Bring to a boil. Reduce heat. Cover and cook for about 25 minutes.

Ground turkey soup in a bowl on a marble background. Top view.

Variations

This ground turkey soup recipe is very versatile.

You can cook it as is or adapt it to your taste and dietary preferences. Take this simple recipe as a base and tweak it depending on what you have on hand.

Here are a few ideas:

  • This soup is made with barley, but you can use quinoa instead if you want to make it gluten-free. If you decide to use quinoa, I would increase the amount to one cup because quinoa doesn’t expand as much as barley.
  • You can also experiment with adding different vegetables. For example, zucchini, celery, butternut squash, green beans, or sweet potato would taste great in this soup.
  • This ground turkey vegetable soup is made without tomatoes. But if you like tomatoes, you can add some fresh or canned diced tomatoes to it. You can also add tomato paste.
  • It’s also possible to experiment with different aromatics. You could add lime juice instead of lemon juice or coconut aminos instead of soy sauce. You could also add fresh dill and/or parsley instead of thyme. Dried herbs such as dried oregano, basil, or Italian seasoning would also be wonderful in this delicious soup.
  • Leafy greens such as spinach or kale will also make great additions to this soup.

Close up of the soup being picked up by a tablespoon.

Storing and Reheating

Store this ground turkey soup in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.

The soup can be easily reheated on the stovetop or in a microwave.

Close up of the ground turkey soup in a white bowl.

More Healthy Soup Recipes

Here are a few other recipes for the soup season:

Ground Turkey Soup

4.58 from 40 votes
This flavorful soup is made with simple ingredients. It's the perfect comfort food the whole family will love. Lean ground turkey and veggies make this easy soup a complete healthy meal that can be enjoyed for lunch or dinner.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 portions
Print Recipe Save Recipe Pin Recipe Rate Recipe

Ingredients

  • 2 Tbsp olive oil
  • 1 leek (thinly sliced)
  • 2 medium red bell peppers (diced)
  • 2 medium carrots (grated)
  • 1 pound ground turkey
  • 4 cups chicken stock (low-sodium or no-salt-added)
  • 5 cups water
  • ½ cup lentils (rinsed)
  • ½ cup pot barley (rinsed)
  • 1 Tbsp garlic powder
  • 1 thyme sprig
  • 1 Tbsp lemon juice
  • 1 Tbsp low sodium soy sauce
  • salt and pepper to taste

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the leeks and cook, stirring occasionally, until they start to caramelize, for about 3 minutes.
  • Add the bell peppers and carrots and stir. Cover and cook until the vegetables start to soften, for about 3 to 4 minutes. Make sure to stir from time to time.
  • With a spatula, push the vegetables to the sides of the pot. Add the ground turkey to the middle and cook breaking into small pieces with a spatula.
  • Once the turkey is cooked through, add the chicken stock, water, lentils, barley, garlic powder, thyme, lemon juice, and soy sauce. Season with salt and pepper to taste. Bring to a boil. Reduce heat. Cover and cook for about 25 to 30 minutes.

Recipe Notes

You can use any type of lentils for this soup. Just note that red lentils break down completely, giving the soup a creamier texture, while green and brown lentils hold their shape.
Nutrition Facts
Ground Turkey Soup
Serving Size
 
1 /6 of recipe
Amount per Serving
Calories
372
% Daily Value*
Fat
 
18.4
g
28
%
Saturated Fat
 
4.2
g
26
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
14
g
Cholesterol
 
80.6
mg
27
%
Sodium
 
286.4
mg
12
%
Carbohydrates
 
28
g
9
%
Fiber
 
6
g
25
%
Sugar
 
3.4
g
4
%
Protein
 
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.

Course: Soup
Cuisine: American
Diet: Diabetic
Tried this recipe?Let me know how it was!
This recipe was first published on December 2, 2014. It was fully updated on December 11, 2020, to improve the flavor and the preparation method.

Ground turkey soup in a bowl. Garnished with red bell pepper and leeks slices.

Meet Maria

Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.

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4.58 from 40 votes (38 ratings without comment)

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2 Comments

  1. 5 stars
    I didn’t have any thyme:( This recipe is a keeper. I thought maybe a tablespoon of garlic powder was a lot but it wasn’t. Also this was my first time using leek:) I used low sodium Kettle&Bone chicken broth and added my own salt. Next time I’ll leave some of the carrots sliced and maybe add some kale for a little color. I used green lentils. Thanks for a good one. Will def make again.

  2. 5 stars
    This recipe really looks yummy and I am going to try. Was wondering, besides the red peppers, what else did you garnish the top of this soup with?