Vegetable Turkey Soup

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Vegetable Turkey Soup

Garden vegetables and beans add color and flavor to the ground turkey in this hearty soup.

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 28-ounce can no-salt-added tomato sauce
  • 1 15.5-ounce can no-salt-added cannellini beans, rinsed and 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

  1. 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

  1. 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.

Nutrition Facts

Vegetable Turkey Soup

CaloriesCalories

224 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

7g Per Serving

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

 

Garden vegetables and beans add color and flavor to the ground turkey in this hearty soup.

Nutrition Facts

Vegetable Turkey Soup

CaloriesCalories

224 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

7g Per Serving
×
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 28-ounce can no-salt-added tomato sauce
  • 1 15.5-ounce can no-salt-added cannellini beans, rinsed and 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

  1. 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

  1. 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.

 


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