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Slow Cooker Turkey Vegetable Soup

PaleoSCVegSoup.jpg

Slow Cooker Turkey Vegetable Soup

Author/Source:  

Lisa @ Onceamonthmeals.com

Ingredients:

  • 1.25 cups onion, diced
  • 0.67 cups celery, chopped
  • 10 cups chicken stock, preferably homemade
  • 1 teaspoons fresh thyme
  • 1 teaspoons black pepper
  • 1 teaspoons fresh parsley, chopped
  • 0.5 teaspoons rosemary
  • 0.5 teaspoons marjoram
  • 0.5 teaspoons onion powder
  • 0.25 teaspoons sage
  • 0.67 cups sweet potatoes, peeled and diced
  • 3 cups ground turkey, browned
  • 3 cups baby spinach, roughly chopped
  • 0.5 cups radishes, sliced
  • 0.5 cups sugar snap peas

Directions:

Place all ingredients into slow cooker. Cook on low 4-6 hours.

Freezing Directions:

Prepare soup as indicated above and allow to cool. Divide into quart freezer bags, label and freeze. TO SERVE: Thaw. Reheat in microwave for 1-2 minutes.

Servings:  8


**conversion chart image provided by Erik Spiekermann

3 Responses to “Slow Cooker Turkey Vegetable Soup”

  1. Sara says:

    I was wondering why a dinner that we will serve twice needs more than 2 freezer bags? I haven’t had my first cooking day yet and was curious.

    • Katie says:

      Hi Sara! It usually depends on the number of servings. Generally, 4 servings will fit in one gallon freezer bag. So our system rounds up to 4 freezer bags if you are cooking for more than 4 people. So, you would just defrost 2 bags on the day you plan to cook the meal. Of course, if you can fit it into two freezer bags, you are more than welcome to do so to save costs.

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