Description

This high-protein weight loss soup is a hearty and nutritious meal packed with lean ground turkey or chicken, a variety of fresh vegetables, and flavorful seasonings. Perfect for those looking to lose weight while maintaining muscle, this soup combines protein-rich ingredients with fiber-filled veggies in a comforting, easy-to-make dish that simmers gently on the stovetop for 1 hour, yielding 12 generous servings.

Ingredients

Scale

Main Ingredients

4 tbsp avocado oil
2 large yellow onions, chopped
4 tsp minced garlic
4 lbs ground turkey or chicken (lean meat for high protein content)
16 cups chicken broth (store-bought or homemade)

Seasonings

4 tsp sea salt (adjust to taste)
4 tbsp Italian seasoning
4 tsp garlic powder
2 tsp paprika
½ tsp cayenne pepper (adjust to taste)
1 large lemon juice (optional, for added brightness)
1 tsp turmeric (optional, for anti-inflammatory benefits)

Vegetables

4 cups carrots, peeled and chopped
2 cups celery, chopped
2 cups green beans, cut into 2-inch pieces
4 cups sweet potatoes, peeled and cubed
3 cups cabbage, shredded
2 cans (28 oz each) diced tomatoes
2 cans (14.5 oz each) chickpeas, drained and rinsed
2–3 cups zucchini, quartered (adjust based on preference)

Garnish

Fresh parsley or thyme, to taste

Instructions

Preparation: Gather all your ingredients and ensure you have a large soup pot and a sharp knife ready for chopping.
Heat Oil and Sauté Aromatics: Pour the avocado oil into the pot and heat over medium until shimmering. Add chopped onions and minced garlic, sautéing for 3–4 minutes until the onions become translucent and fragrant.
Cook Ground Meat: Add the ground turkey or chicken to the pot, breaking it apart with a spoon, and cook for about 5–7 minutes until the meat is no longer pink.
Add Seasonings: Stir in the Italian seasoning, sea salt, garlic powder, paprika, and cayenne pepper to infuse the meat with rich flavor.
Add Broth and Vegetables: Pour in the chicken broth and stir well. Add the carrots, celery, green beans, sweet potatoes, and shredded cabbage, mixing everything thoroughly.
Simmer: Bring the soup to a boil, then reduce the heat, cover the pot, and let it simmer gently for about 20 minutes to allow the vegetables to soften and flavors to meld.
Add Chickpeas and Zucchini: Stir in the drained chickpeas and quartered zucchini. Continue to simmer uncovered for an additional 10–15 minutes until all vegetables are tender.
Optional Flavor Boosts: If desired, add fresh lemon juice and turmeric at this stage for brightness and anti-inflammatory benefits. Taste the soup and adjust seasonings as necessary.
Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh parsley or thyme to add a fresh herbal note before serving.

Notes

You can substitute ground turkey with lean ground chicken or even lean ground beef if preferred.
Adjust cayenne pepper according to your heat tolerance.
Using fresh herbs as garnish enhances flavor and presentation.
For a thicker soup, mash some of the sweet potato pieces before adding chickpeas and zucchini.
This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: high protein soup, weight loss soup, ground turkey soup, healthy soup recipe, low fat soup, vegetable soup with chickpeas