Vegetable Turkey Soup

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

Nutrition Facts

Vegetable Turkey Soup


224 Per Serving


26g Per Serving


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


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 Tbsp dried Italian seasoning (crumbled)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cups fat-free, low-sodium chicken broth


Tip: Click on step to mark as complete.


  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.