We had a craving for a vegetable-heavy soup with minced meat, so we tried this recipe: https://www.sandravalvassori.com/ground-turkey-soup/ For the vegetables, we used: carrots, celery, onion; Yukon potatoes (skin on), fresh tomatoes (see below); and fresh corn off the cob and baby spinach. This was a delicious and relatively healthy soup.
Our modifications: first, instead of Italian seasoning, we used approx 1-2 Tbsp each frozen Italian oregano and frozen thyme (leaves only).
Second, in lieu of 1 cup canned crushed tomatoes, we followed the tip to use fresh tomatoes (a combo of 1 Roma and a handful of grape tomatoes), which we crushed by hand.
Third, for the broth we used 1 quart (4 cups) unsalted chicken broth and 2 cups Better Than Bouillon chicken broth (2 tsp bouillon concentrate dissolved in 2 cups hot water).
Finally, at the end of cooking, in addition to the 1 Tbsp red wine vinegar, we added 1 tsp sugar and juice from 1/3 of a lemon for brightness.
Cooking Adventures 