Slow Cooker Vegetable Turkey Soup
Ingredients
- 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 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
Serves: 6
Directions:
- 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.
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 (Serving size is 2 cups):
Calories: 224 kcal
Carbs: 27 g
Fiber: 7 g
Protein: 26 g
Sodium: 314 mg
Copyright © 2018 American Heart Association.
