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Slow Cooker Turkey Vegetable Soup - Lunch Version

<p>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.</p>
8 Servings Recipe By

Ingredients

  • 1 1/4 cups dice Onion
  • 2/3 cups dice Celery
  • 10 cups Chicken Broth/Stock
  • 1 teaspoon chop Thyme, Fresh
  • 1 teaspoon Black Pepper
  • 1/2 teaspoons Salt
  • 1 teaspoon chop Parsley, Fresh
  • 1/2 teaspoons Rosemary, Dried
  • 1/2 teaspoons Marjoram
  • 1/2 teaspoons Onion Powder
  • 1/4 teaspoons Sage, Dried
  • 2/3 cups peel and dice Sweet Potato
  • 3 cups cook Ground Turkey
  • 3 cups chop Spinach, Baby
  • 1/2 cups slice Radishes
  • 1/2 cups Sugar Snap Pea

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 216 Calories
  • 9g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 84mg Cholesterol
  • 1291mg Sodium
  • 7g Total Carb
  • 2g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 26g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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

Make From Frozen Serving Day Directions

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
  2. Reheat in microwave for 1-2 minutes.

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