Slow Cooker Turkey Vegetable Soup

Let's Cook


8 servings
  • 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

  • 8 Quart Freezer Bags


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

Freezing Directions

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

Serving Day Directions

Reheat in microwave for 1-2 minutes.

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

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About This Recipe

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.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.


OAMM Cook Lisa

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