Slow Cooker Turkey and Vegetable Soup
A hearty and wholesome slow-cooked soup featuring lean ground turkey breast with an abundance of vegetables and beans that create a comforting, nourishing meal. This soup is perfect for a satisfying family dinner and is packed with protein and fiber for a balanced diet.
Method
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Chop the vegetables and mince the garlic.
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Place all of the ingredients into a slow cooker.
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Stir well to combine everything together.
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Cover and cook on low heat for 8 hours or until the turkey is no longer pink if cooking for less time.
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Serve into bowls and enjoy!
Nutrition Information
| Calories | 285kcal |
| Total Fat | 12.1g |
| Total Carbohydrates | 25.1g |
| Protein | 19.2g |
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Frequently Asked Questions
Can I use ground chicken instead of ground turkey?
Yes, ground chicken is a suitable substitute and will yield a similar texture and flavor, though ground turkey is leaner. Cooking times remain the same.
Can I make this soup in the oven instead of a slow cooker?
Yes, you can bake it covered at 325°F (162°C) for about 2 hours, stirring occasionally to ensure even cooking.
Is there a vegetarian alternative for this recipe?
You can replace ground turkey with plant-based mince or extra beans and lentils for a protein-rich vegetarian version.
How long can I store leftovers and can I freeze them?
Store leftovers in an airtight container in the fridge for up to 4 days. The soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.
What if I don’t have cannellini beans?
You can substitute with white kidney beans, navy beans, or chickpeas for a similar texture and flavor.
How can I tell when the soup is done cooking?
The soup is ready when the turkey is fully cooked with no pink remaining and the vegetables are tender.
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