recipes / Lunch / Slow Cooker Turkey Vegetable Soup

Slow Cooker Turkey Vegetable Soup

After slow cooking in homemade chicken stock and herbs, the fresh vegetables and ground turkey are perfectly tender and fill your kitchen with the aroma of a delicious home cooked paleo meal.
8 Servings Meet The Cook LisaProfile Lisa Print
Slow Cooker Turkey Vegetable Soup

Ingredients

  • 1 ¼ cups dice Onion
  • ⅔ cups dice Celery
  • 10 cups Chicken Broth/Stock
  • 1 teaspoon chop Thyme, Fresh
  • 1 teaspoon Black Pepper
  • ½ teaspoons Salt
  • 1 teaspoon chop Parsley, Fresh
  • ½ teaspoons Rosemary, Dried
  • ½ teaspoons Marjoram
  • ½ teaspoons Onion Powder
  • ¼ teaspoons Sage, Dried
  • ⅔ cups peel and dice Sweet Potato
  • 3 cups cook Ground Turkey
  • 3 cups chop Spinach, Baby
  • ½ cups slice Radishes
  • ½ cups Sugar Snap Pea

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 cups
  • 133 Calories
  • 3.4g Fat
  • 1012mg Sodium
  • 7.8g Carbs
  • 1.7g Fiber
  • 17.2g Protein
  • 3 WW+ Points
  • THM Meal Type- E
  • Zone Blocks: 2 Protein 1 Fat 1 Carb

Directions

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

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

  1. Place all ingredients into slow cooker.
  2. Cook on low 4-6 hours.
  3. Allow to cool.
  4. Divide into indicated number of freezer bags, label and freeze.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

  1. Reheat in microwave for 1-2 minutes.

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