Hearty Beef or Turkey Soup

Yield: 6-8 Servings
Prep Time: 25 Minutes
Cook Time: 1 Hour 15 Minutes (Beef) / 45 Minutes (Turkey)
Total Time: 1 Hour 40 Minutes – 2 Hours (depending on protein)
Difficulty: Easy
Intensity: Low to Moderate (Mostly hands-off simmering)

Ingredients

For the Soup Base:

• 1.5 lbs (680g) stewing beef chuck, cut into 1-inch cubes OR 1.5 lbs ground turkey (93% lean)

• 2 tablespoons olive oil or avocado oil

• 1 large yellow onion, diced

• 3 medium carrots, peeled and sliced into 1/2-inch rounds

• 3 stalks celery, diced

• 4 cloves garlic, minced

• 8 cups (2 quarts) low-sodium beef broth (for beef) OR low-sodium chicken or turkey broth (for turkey)

• 1 (14.5 oz) can diced tomatoes, with juices

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and freshly ground black pepper, to taste

For the Hearty Add-Ins:

• 3 medium Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes

• 1 cup frozen green beans or peas

• 1/2 cup fresh parsley, finely chopped

Optional for Serving:

• Crusty bread or crackers

• Grated Parmesan cheese

Instructions

Step 1: Brown the Protein (Layering Flavor)

• For Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides, about 4-5 minutes per batch. Transfer browned beef to a plate and set aside.

• For Turkey: Heat 1 tablespoon of oil in the pot over medium-high heat. Add the ground turkey, breaking it up with a spoon. Cook until no longer pink and lightly browned, about 6-8 minutes. Transfer to a plate and set aside.

Step 2: Sauté the Aromatics (Building the Foundation)

• Add the remaining tablespoon of oil to the same pot. Reduce heat to medium. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and the onion turns translucent, about 7-8 minutes.

• Add the minced garlic and cook for 1 more minute, until fragrant.

Step 3: Simmer to Perfection (The Magic Happens)

• Return the browned beef or turkey (and any accumulated juices) to the pot.

• Pour in the broth and diced tomatoes with their juices. Add the bay leaves, thyme, and rosemary. Stir to combine.

• For Beef Soup: Bring to a boil, then immediately reduce heat to low, cover, and let simmer gently for 45 minutes.

• For Turkey Soup: Bring to a boil, then reduce heat to a simmer (low-medium).

Step 4: Add the Potatoes

• After the initial simmer (45 minutes for beef, or immediately after bringing to a simmer for turkey), add the cubed potatoes to the pot. Ensure they are submerged in the broth.

• Cover and continue to simmer until the potatoes are tender and (for beef) the meat is fork-tender. This will take about 25-30 minutes for beef soup and 15-20 minutes for turkey soup.

Step 5: Final Touches

• Once the potatoes are tender, stir in the frozen green beans or peas. Cook uncovered for 5-7 more minutes, just until the green vegetables are heated through and bright.

• Remove and discard the bay leaves. Stir in half of the chopped parsley. Taste the soup and adjust seasoning with salt and pepper as needed.

Step 6: Serve and Enjoy

• Ladle the hot soup into deep bowls. Garnish with the remaining fresh parsley. Serve immediately with crusty bread on the side for dipping, and a sprinkle of Parmesan cheese if desired.

Chef’s Notes & Tips for Success

• The Brown is Gold: Don’t skip browning the meat! Those caramelized bits on the bottom of the pot (the fond) are packed with flavor and will deglaze when you add the broth, creating a richer, deeper soup base.

• Broth Matters: Using a good-quality, low-sodium broth gives you control over the final salt level of your soup.

• Make it Your Own: This is a wonderfully adaptable recipe. Add a cup of chopped kale or spinach with the green beans. Throw in a drained can of kidney beans or white beans for extra fiber. Swap sweet potatoes for Yukon Golds.

• Storage & Reheating: This soup stores and reheats beautifully. Let it cool completely, then store in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve on day two! It also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Nutrition Information (Per Serving, based on 8 servings with lean ground turkey)

• Calories: ~280

• Total Fat: 9g

• Saturated Fat: 2g

• Cholesterol: 60mg

• Sodium: ~450mg (will vary based on broth used)

• Total Carbohydrates: 25g

• Dietary Fiber: 5g

• Sugars: 6g

• Protein: 24g

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.