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Slow Cooker Turkey Vegetable Soup - Lunch Version

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Slow Cooker Turkey Vegetable Soup - Lunch Version

Lisa
The Cook
8 Servings
16 Ingredients
5 Comments

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
16 Ingredients
5 Comments

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

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Slow Cook

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Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
2 cups
Amount Per Serving
Calories
223
Total Fat
9g
Saturated Fat
2g
Cholesterol
78mg
Sodium
1480mg
Potassium
352mg
Total Carbohydrates
11g
Fiber
2g
Sugar
5g
Protein
25g
WW SmartPoints
4

5 Comments

Join the discussion
  1. 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.

    1. 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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