Slow-Cooker Vegetable Turkey Soup
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.
This recipe is provided by the American Heart Association.
- 1 pound ground skinless turkey breast
- 3 large carrots, sliced crosswise into rounds
- 2 medium zucchini, halved lengthwise and sliced
- 1 small onion, chopped
- 1 28-ounce can no-salt-added tomato sauce
- 1 15.5-ounce can no-salt-added cannellini beans, rinsed well and drained
- 2 medium garlic cloves, minced
- 1 tablespoon dried Italian seasoning, crumbled
- 1/2 teaspoon salt*
- 1/2 teaspoon pepper
- 4 cups fat-free, low-sodium chicken broth
*Or salt substitute if appropriate; adjust according to specific dietary needs and in accordance with health care provider instructions.
- 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.
Serves 6 | Serving size 2 cups
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 ingredients into a slow cooker. Pour in the broth, stirring to combine. Cook as directed.
Nutritional Analysis (per serving): Calories 224, Total Fat 2.0 g (Saturated Fat 0.5 g, Trans Fat 0.0 g, Polyunsaturated Fat 0.5 g, Monounsaturated Fat 0.0g), Cholesterol 51 mg, Sodium 314 mg, Carbohydrates 27 g, Fiber 7 g, Sugars 11 g, Added Sugars 0, Protein 26 g.
Dietary Exchanges: ½ starch, 3 vegetable, 3 lean meat
Johns Hopkins Medicine is a proud local sponsor of the American Heart Association, Greater Maryland Region.