Turkey Bacon Vegetable Soup

Warm your soul and nourish your body with a comforting bowl of Turkey Bacon Vegetable Soup. This hearty, protein-packed recipe combines the smoky flavor of crispy turkey bacon with a vibrant medley of fresh vegetables, including carrots, zucchini, red bell pepper, and baby spinach. Simmered in a flavorful low-sodium chicken broth with aromatic herbs like thyme and oregano, this soup achieves the perfect balance of wholesome and delicious. With tender potatoes and a touch of garlic for depth, it’s a satisfying option for a healthy family dinner. Ready in just one hour, this easy-to-make soup is gluten-free, loaded with nutrients, and perfect for any season. Whether served on its own or paired with crusty bread, this recipe will quickly become a go-to meal for cozy weeknights!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 6 slices turkey bacon
• 1 medium onion, diced
• 3 medium carrots, diced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 2 medium potatoes, peeled and diced
• 6 cups low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes (canned, with juices)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 4 cups baby spinach leaves
• 2 tablespoons parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the turkey bacon slices and cook until crisp, about 4-5 minutes. Remove the bacon, crumble, and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, until the vegetables are softened.

Step 4

Add minced garlic and cook for another minute, stirring frequently to prevent burning.

Step 5

Stir in the diced zucchini, red bell pepper, and potatoes. Cook for another 3-4 minutes to combine the flavors.

Step 6

Pour in the chicken broth and diced tomatoes with their juices. Stir to combine.

Step 7

Add the dried thyme, oregano, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to a simmer.

Step 8

Cover and let the soup simmer for 25-30 minutes, or until the potatoes are tender.

Step 9

Stir in the baby spinach leaves and cooked turkey bacon. Cook for an additional 2-3 minutes, until the spinach is wilted.

Step 10

Remove the bay leaf before serving. Optional: Garnish the soup with fresh chopped parsley.

Step 11

Serve warm and enjoy!

Nutrition Facts

Serving size	3230.3 grams (3230.3g)

Amount per serving	% Daily Value*
Calories	1244

Total Fat 51.40g	66%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 7.20g
Cholesterol 101mg	34%
Sodium 5214mg	227%
Total Carbohydrate 158.30g	58%
Dietary Fiber 28.00g	100%
Total Sugars 50.60g
Protein 52.20g	104%

Vitamin D 32IU	159%
Calcium 546mg	42%
Iron 12mg	64%
Potassium 5451mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 16.0%

Carbs: 48.5%