Recipes / Lunch

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.

Read More
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

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place all ingredients into slow cooker.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
216
Total Fat
9g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
84mg
Sodium
1291mg
Total Carbohydrates
7g
Fiber
2g
Sugar
3g
Protein
26g
WW Freestyle
1

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, paleo, dairy-free, gluten-free, gluten-free-dairy-free, nut-free, spring, summer, fall, winter, low-carb, real-food, egg-free, slow-cooker, diet, wwsmartpoints, soup/stew/chili

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, paleo, dairy-free, gluten-free, gluten-free-dairy-free, nut-free, spring, summer, fall, winter, low-carb, real-food, egg-free, slow-cooker, diet, wwsmartpoints, soup/stew/chili

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.

    Reply

    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.

      Reply