Heart Healthy
Garden vegetables and beans add color and flavor to this hearty comfort food. Prepare the ingredients in the morning or the night before, let them slow cook all day, and at dinnertime all that's left to do is ladle the soup into bowls.
Print Recipe
Slow Cooker Vegetable Turkey Soup
-
Servings:
6
-
Serving Size :
2 cups
Ingredients
-
1 pound turkey breast -
3 large carrots -
3 medium zucchini -
1 small onion -
1 can tomato sauce -
1 can cannellini beans -
2 medium garlic cloves -
1 tablespoon Italian seasoning -
1/2 teaspoon salt -
1/2 teaspoon pepper -
4 cups chicken broth
Directions
Tip: Click on step to mark as complete.
-
Put all the ingredients in a slow cooker, stirring to combine and breaking up the turkey. -
Cook, covered, on low for 8 hours, or until the turkey is no longer pink.
Cooking Tip: To make ahead and freeze, in a large bowl, stir together all the ingredients except the broth. Transfer to a one-gallon resealable plastic freezer container or bag. If using a bag, seal tightly. Place the container or bag flat in the freezer. To cook, thaw the container overnight in the refrigerator. Pour the soup into a slow cooker. Pour in the broth, stirring to combine. Cook as directed.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 224 | |
|---|---|---|
| Total Fat | 2.0 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 0.0 g | |
| Cholesterol | 51 mg | |
| Sodium | 314 mg | |
| Total Carbohydrate | 27 g | |
| Dietary Fiber | 7 g | |
| Sugars | 11 g | |
| Protein | 26 g | |
Dietary Exchanges
1/2 starch, 3 vegetable, 3 lean meat
-
Servings:
6
-
Serving Size :
2 cups
Ingredients
-
1 pound turkey breast -
3 large carrots -
3 medium zucchini -
1 small onion -
1 can tomato sauce -
1 can cannellini beans -
2 medium garlic cloves -
1 tablespoon Italian seasoning -
1/2 teaspoon salt -
1/2 teaspoon pepper -
4 cups chicken broth
Directions
Tip: Click on step to mark as complete.
-
Put all the ingredients in a slow cooker, stirring to combine and breaking up the turkey. -
Cook, covered, on low for 8 hours, or until the turkey is no longer pink.
Cooking Tip: To make ahead and freeze, in a large bowl, stir together all the ingredients except the broth. Transfer to a one-gallon resealable plastic freezer container or bag. If using a bag, seal tightly. Place the container or bag flat in the freezer. To cook, thaw the container overnight in the refrigerator. Pour the soup into a slow cooker. Pour in the broth, stirring to combine. Cook as directed.