Description
A hearty and healthy Crockpot Turkey Vegetable Soup made with lean turkey, fresh vegetables, and savory broth—perfect for a comforting, low-fat meal.
Ingredients
Units
Scale
- 1 lb ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned, breaking it apart as it cooks.
- Transfer the cooked turkey to the Crockpot.
- Add all chopped vegetables, canned tomatoes, and broth to the Crockpot.
- Season with basil, oregano, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
- Stir and taste for seasoning before serving.
Notes
- You can use leftover turkey instead of ground turkey.
- Feel free to substitute or add other vegetables like spinach or peas.
- This soup freezes well for meal prep.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 220
- Sugar: 6g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 45mg
