Go Back
+ servings
Print Recipe
5 from 2 votes

Chunky Turkey and Vegetable Soup

This wonderful turkey and vegetable soup is low in carbs and is quick and easy to make.
Cook Time25 mins
Total Time25 mins
Course: Dinner, Soup
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Quick and Easy
Servings: 8 people
Calories: 226kcal


  • 1/2 cup brown rice uncooked
  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 2 carrots diced
  • 1 celery stalk diced
  • 1 bell pepper any color - diced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 14 1/2 ounces diced tomatoes can
  • 16 ounces chicken broth package - lower sodium if possible
  • 1/2 bunch of fresh kale leaves only, remove stems


  • Cook brown rice per package instructions. Set aside.
  • In a stockpot, cook the turkey with the olive oil and garlic over medium-high heat, stirring frequently until browned through. Add in the carrots, celery, bell pepper, and seasonings, and sauté together about 5 minutes.
  • Add in the rest of the ingredients, including the cooked brown rice. Simmer mixture about 10 to 15 minutes, or until veggies have reached desired tenderness, kale has wilted, and soup is warmed through.


Serving: 1cup | Calories: 226kcal | Carbohydrates: 14.8g | Protein: 18.6g | Fat: 10.1g | Saturated Fat: 2.3g | Cholesterol: 58mg | Sodium: 261mg | Fiber: 2g | Sugar: 2.9g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6