Garden vegetables and beans add color and flavor to the ground turkey in this hearty soup.
Nutrition Facts
Vegetable Turkey Soup
Calories
Protein
Fiber
Nutrition Facts
| Calories | 224 | |
|---|---|---|
| Total Fat | 1.9 g | |
| Saturated Fat | .4 g | |
| Trans Fat | 0 g | |
| Polyunsaturated Fat | .4 g | |
| Monounsaturated Fat | .2 g | |
| Cholesterol | 51 mg | |
| Sodium | 314 mg | |
| Total Carbohydrate | 27 g | |
| Dietary Fiber | 7 g | |
| Sugars | 11 g | |
| Protein | 26 g | |
Dietary Exchanges
1/2 starch, 3 vegetable, 3 lean meat
Ingredients
Servings 6
-
1 lb ground skinless turkey breast, broken up -
3 large carrots (peeled, sliced) -
3 medium zucchini (sliced) -
1 small onion (chopped) -
1 can no salt added tomato sauce -
1 can no salt added cannellini beans (rinsed, drained) -
2 medium garlic cloves (minced) -
1 tablespoon dried Italian seasoning (crumbled) -
1/2 teaspoon salt -
1/2 teaspoon pepper -
4 cups fat-free, low-sodium chicken broth
Directions
Tip: Click on step to mark as complete.
Directions
-
In a large bowl, stir together all the ingredients except the broth. Transfer the soup to a 1-gallon resealable plastic freezer bag. Place the bag flat in the freezer and freeze.
Directions for Cooking
-
Thaw the bag overnight in the refrigerator. Pour the contents of the bag into a slow cooker. Pour in the broth, stirring to combine. Cook, covered, on low for 8 hours, or until the turkey is no longer pink.
