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Shepherd's Stew with Ground Turkey
with carrots, celery, and mushrooms

Active: 30 min Total: 7 hr 30 min
Combine ground meat with lots of veggies to create a healthy and hearty cold weather soup that's perfect for any budget.
Tags

Ingredients

Metric
Servings:
4
Shepherd's Stew with Ground Turkey:
  • Garlic - 3 cloves, minced
  • Onions - 1, diced
  • Carrots, medium-sized - 4, chopped
  • Celery - 2 ribs, chopped
  • Mushrooms, brown - 3/4 lb, quartered or sliced
  • Ground turkey (sub other ground meat) - 1 lb
  • Garlic powder - 2 tsp
  • Aminos - 1 Tbsp
  • Diced tomatoes (28 oz / 794 g can) - 1 can
  • Oil, cooking - 2 tsp
  • Bay leaves - 2
  • Italian seasoning - 2 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/2 tsp
  • Chicken stock - 6 cups
  • Baby spinach - 4 oz

Nutrition Facts

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Prep

  1. Garlic / Onions / Carrots / Celery / Mushrooms - Prep as directed. (Can be done up to 4 days ahead)
  2. Ground turkey - Season with garlic powder and aminos and mix thoroughly with a fork or by hand. (Can be done up to 1 day ahead)
  3. Tomatoes - Drain.
  4. If slow cooking - Heat a skillet over medium-high heat. Add cooking oil and brown ground meat for 5 to 7 minutes, breaking up with a wooden spoon. Drain any fat and transfer to slow cooker. Add garlic, onions, carrots, celery, mushrooms, tomatoes, bay leaves, Italian seasoning, salt, black pepper, and stock. Cook on low for 6 to 7 hours or high for 3 to 3.5 hours. (Can be done up to 5 days ahead)

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Make

  1. If not slow cooking - Heat a Dutch oven or large pot over medium-high heat. Add cooking oil and brown ground meat for 5 to 7 minutes, breaking up with a wooden spoon. If a lot of fat has cooked out, drain until just ~1 Tbsp (amount for 4 servings; adjust accordingly if customizing serving size) remains. Add garlic, onions, carrots, and celery. Saute for 5 to 7 minutes and then add mushrooms, tomatoes, bay leaves, Italian seasoning, salt, black pepper and stock. Bring to a boil and then simmer for 30 to 35 minutes, until veggies are cooked through.
  2. Remove bay leaf and stir in spinach and season to taste with more salt, pepper, and spices. Divide into bowls and enjoy warm.

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Reviews

Ratings

Original (95)
Gluten-free (8)
Paleo (13)
Vegetarian (10)

36 reviews

Wonderful soup. Reduced broth to 4 cups based on other reviews and it was just right for us. Looking forward to leftovers!

By: Lauren
Posted: Nov 03, 2019
Diet: Original
0 Helpful

Made it in the Dutch oven. Halved the (veggie) broth, used 6 diced Roma tomatoes (28 oz), plus a 14 oz can of crushed tomatoes. Added onion powder, garlic powder, and plenty of salt and pepper. Soooo flavorful and hearty, didn't even add the sour cream!

By: Laurel
Posted: Mar 08, 2018
Diet: Original
0 Helpful

I took the suggestion of two other reviewers and 1) pureed half the base before adding the barley and spinach to thicken the soup and 2) added chicken sun dried tomato sausage, which added a nice kick. All in all, very tasty!

By: Theresa
Posted: Apr 25, 2017
Diet: Original
0 Helpful

This is now a go-to recipe for me since I have most of the ingredients in my kitchen at all times. It's so easy to just put together in the afternoon on Sunday for a satisfying and yummy meal before the work week starts!

By: Vickie
Posted: Mar 27, 2017
Diet: Original
0 Helpful

Daughter described it as "juicy" be of the nice broth and flavors. I added a splash of vinegar to brighten it up. Also added ground turkey.

By: Felice
Posted: Dec 17, 2016
Diet: Original
0 Helpful

We loved it! As writing this review I am adding it again to my weeks list of meals. Inexpensive (even completely organic) and tastes great!

By: Micah
Posted: May 18, 2016
Diet: Vegetarian
0 Helpful