Slow Cooker Vegetable Turkey Soup

×

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.

Ingredients

Servings  6 Serving Size   2 cups

  • 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

Directions

Tip: Click on step to mark as complete.

  1. Put all the ingredients in a slow cooker, stirring to combine and breaking up the turkey.
  2. 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

Slow Cooker Vegetable Turkey Soup

CaloriesCalories

224 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

7g Per Serving

Nutrition 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

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.

Nutrition Facts

Slow Cooker Vegetable Turkey Soup

CaloriesCalories

224 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

7g 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 0.0 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

Ingredients

Servings  6 Serving Size   2 cups

  • 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

Directions

Tip: Click on step to mark as complete.

  1. Put all the ingredients in a slow cooker, stirring to combine and breaking up the turkey.
  2. 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.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.