Ingredients
Method
Instant Pot Instructions:
- 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.
- 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.
- 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.
- 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.
- Season with salt and pepper. Ladle into bowls and serve.
Slow Cooker Instructions:
- 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.
- 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.
- Combine the V8, beans, tomatoes, lime juice, cumin, coriander, and parsley, then stir.
- Cover the slow cooker and cook on the low setting for 4 to 6 hours.
- Season with salt and pepper. Ladle into bowls and serve.
Nutrition
Notes
Ingredient Swap: I often use ground chicken or lean ground beef if that's what I have on hand, and it works just as well.
For a vegetarian version, I simply leave out the turkey and add an extra can of beans.
Storage Tip: This soup keeps beautifully in the fridge for up to five days.
I find the flavors actually improve after a day or two.
It also freezes well for up to three months, just thaw overnight in the refrigerator.
Make-
Ahead Advice: You can absolutely brown the turkey and chop all the vegetables a day in advance.
Store them separately in the fridge, then just dump everything into the pot when you're ready to cook.
It makes dinner come together in minutes.
Common Mistake: Don't skip scraping the bottom of the pot after adding the V8 juice.
I learned the hard way that those little browned bits can sometimes trigger a burn warning if they're not loosened, and they add so much flavor.
Serving Suggestion: I love topping my bowl with a dollop of plain Greek yogurt or a sprinkle of fresh cilantro.
A squeeze of extra lime right at the end really brightens everything up.
Equipment Note: If you don't have an Instant Pot, a regular large soup pot works perfectly.
Just simmer everything on the stove for about 30 minutes after browning the turkey, until the vegetables are tender to your liking.