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–+ servings

3 Ingredient Fat Flush Soup Recipe

Enjoy a huge bowl of this low-calorie, high-nutrition ground turkey vegetable soup—a perfect, healthy lunch to keep you on track.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 1
Course: Soup
Cuisine: American, Healthy, Low-Calorie
Calories: 161
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound lean ground turkey
  • 1 cup diced onion
  • 8 ounces sliced mushrooms
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 medium jalapeno pepper
  • 2 zucchini medium
  • 3 cloves garlic
  • 46 ounces V8 vegetable juice
  • 1 can great northern beans 15 oz, drained and rinsed
  • 1 can petite diced tomatoes 14.5 oz
  • 2 tablespoons lime juice
  • 1 tablespoon cumin
  • 1 tsp coriander
  • 1 tablespoon dried parsley
  • Salt and pepper to taste

Method
 

Instant Pot Instructions:
  1. Set the Instant Pot to sauté mode. Once the display reads HOT, add the turkey and break it apart. Stir in the onion and mushrooms. Season the turkey lightly with salt and pepper. Cook for approximately five minutes.
  2. While the turkey cooks, prepare the vegetables. Core and dice the peppers. Halve the zucchini lengthwise, then slice it into half-inch pieces. Press or mince the garlic.
  3. Pour the V8 into the pot, scraping the bottom to loosen any stuck bits. Add the prepared vegetables, beans, tomatoes, lime juice, cumin, coriander, and parsley.
  4. Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Press the SOUP button and set the time to zero minutes. After cooking, allow the pot to sit for 10 minutes, then move the valve to venting and remove the lid.
  5. Season with salt and pepper. Ladle into bowls and serve.
Slow Cooker Instructions:
  1. Heat a pan over medium-high heat. Add the turkey and break it apart. Stir in the onion and mushrooms. Season the turkey lightly with salt and pepper. Cook for approximately five minutes, then transfer everything to the slow cooker.
  2. While the turkey cooks, prepare the vegetables. Core and dice the peppers. Halve the zucchini lengthwise, then slice into half-inch pieces. Press or mince the garlic. Add all vegetables to the slow cooker.
  3. Combine the V8, beans, tomatoes, lime juice, cumin, coriander, and parsley, then stir.
  4. Cover the slow cooker and cook on the low setting for 4 to 6 hours.
  5. Season with salt and pepper. Ladle into bowls and serve.

Nutrition

Calories: 161kcalCarbohydrates: 19gProtein: 13.1gFat: 4.3gSaturated Fat: 1.1gCholesterol: 33.6mgSodium: 385mgFiber: 4.4gSugar: 7.3g

Notes

Ingredient Swap: I often use ground chicken or even lean ground beef if that's what I have on hand, and the soup is just as satisfying.
Storage Tip: This soup keeps beautifully in the fridge for up to 5 days, and I find the flavors actually improve after a day or two.
Make-
Ahead Advice: You can absolutely brown the turkey and chop all the veggies a day in advance to make assembly a breeze when you're ready to cook.
Common Mistake: Don't skip scraping the pot after adding the V8 juice.
It lifts those flavorful browned bits from the turkey and prevents a burn warning.
Serving Suggestion: I love topping my bowl with a dollop of plain Greek yogurt and a big handful of fresh cilantro for a bright, cool contrast.
Equipment Note: If you don't have an Instant Pot, the slow cooker method is fantastic.
Just be sure to brown the turkey first for the best depth of flavor.
Personal Touch: I sometimes add an extra squeeze of lime right at the end.
It really wakes up all the spices and makes the soup taste incredibly fresh.