Turkey & Vegetable Soup


It may still be in the 100’s in Arizona, but I still made some soup the other night. I love the changing of seasons and shift in foods. Now I just need the weather to corporate! This soup recipe is loaded with veggies and is also really easily adaptable to fit your dietary needs. The recipe can be made Paleo or Vegan just by making a couple modifications that I will list below in the recipe.

Incorporating bone broth into your soup is such a great way to support your immune system during winter months, when so many of us have a tendency to get sick. However, bone broth offers much more than just immune support! Here are some major benefits to consuming bone broth in your diet:

  • Supports Healthy Gut

  • Boosts Immune System

  • Maintains Healthy Skin

  • Protects Bones and Joints

  • Supports Detoxification

If you want to use bone broth in your recipes you can make your own using grass fed, organic bones that you can find at your local farmer’s market. I have included a recipe below. If you are purchasing store bought bone broth, I recommend finding one in the freezer or refrigerated section of your health food store or check out this brand HERE. Bone broth offers so many valuable amino acids, collagen, gelatin and trace minerals that can’t be found in other foods.


  • 3 carrots, chopped

  • 2 celery stalks with leaves, chopped

  • 1/2 cup green beans, chopped

  • 1/2 cup zucchini, chopped

  • 1 small onion, chopped

  • 3 cloves garlic, minced

  • 2 tablespoons evoo

  • 1 lb organic ground turkey (omit for vegan and add some additional vegetables, lentils or beans)

  • 1/3 cup quinoa (omit for paleo or whole30)

  • 32 fl oz chicken bone broth - homemade recipe below (substitute for additional vegetable broth for vegan)

  • 32 fl oz vegetable broth

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1 teaspoon dried basil

  • salt and pepper

  • Fresh parsley for garnish

In a large pot brown the ground turkey over medium high heat until no longer pink. Drain any excess fat. Add the olive oil and chopped vegetables, saute until tender. Add the broths, seasonings, and quinoa. Bring to a boil, then reduce heat to a simmer. Cook on low heat for about 30 minutes, until quinoa is cooked and vegetables are tender.


  • Organic Chicken necks and feet

  • Water

  • 3 tablespoons apple cider vinegar

  • 2 bay leaves

  • Sea salt and black pepper

  • 5 garlic cloves

  • vegetables of choice (onion, carrots, celery, ect)

Place all of the ingredients into a large stock pot and add enough water to cover the chicken bones, but be sure to leave room for the water to boil. Turn to high and bring to a boil, reduce heat to low and simmer for 24 hours.