Crock Pot Turkey Vegetable Soup Aka Diet Soup Recipes

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SLOW COOKER TURKEY VEGETABLE SOUP



Slow Cooker Turkey Vegetable Soup image

This savory, flavorful soup is great for a busy weeknight, or a cold fall day!

Provided by Holly Nilsson

Categories     Appetizer     Dinner     Entree     Lunch     Main Course     Slow Cooker     Soup

Time 7h25m

Number Of Ingredients 13

½ onion (diced)
2 tablespoons butter
6 cups turkey broth (or chicken broth)
2 cups cooked turkey (or chicken)
14.5 ounces canned diced tomatoes (with juice)
2 medium carrots (sliced)
2 ribs celery (sliced)
½ cup frozen corn (defrosted & drained )
½ cup frozen peas (defrosted & drained )
1 small potato (peeled and cut into ½ " cubes)
½ teaspoon poultry seasoning
½ teaspoon dried basil
2 teaspoons fresh parsley (chopped)

Steps:

  • Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
  • Place in the bottom of a 6qt slow cooker.
  • Add remaining ingredients (except parsley) and cook on low 7-8 hours or until potatoes are tender.
  • Stir in parsley and serve.

Nutrition Facts : Calories 213 kcal, Carbohydrate 18 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 1582 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

CROCK-POT TURKEY VEGETABLE SOUP (AKA DIET SOUP)



Crock-Pot Turkey Vegetable Soup (Aka Diet Soup) image

This recipe is from one of those Fixit & Forget it Cookbooks. They call it "Diet Soup Unlimited" I have added lean ground turkey for some protein. I love this soup! I make it in my Crock-Pot & eat on it all week for lunch. Yummy!!!

Provided by jmills326

Categories     Vegetable

Time 8h20m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 12

4 cups water
2 cups tomato juice
2 beef bouillon cubes
1 tablespoon soy sauce
1 lb lean ground turkey
1 cup cabbage, sliced
2 carrots, sliced
1 celery rib, sliced
1/2 onion, sliced
2 cups frozen green beans
1 teaspoon salt
pepper

Steps:

  • Brown & drain ground turkey.
  • Combine all ingredients in slow cooker.
  • Cover.
  • Cook on low 4-8 hours (the longer, the better).

Nutrition Facts : Calories 119.7, Fat 4.9, SaturatedFat 1.4, Cholesterol 44.9, Sodium 807.6, Carbohydrate 7.9, Fiber 2.1, Sugar 4.2, Protein 11.6

CROCK POT VEGETABLE SOUP



Crock Pot Vegetable Soup image

I haven't tried this yet, but it's hard to go wrong with Leanne- and this looks scrumptious, along with the variations! This is a Menu Mailer recipe, taken from a FlyLady Digest.

Provided by jenna sais quoi

Categories     Potato

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 (14 ounce) cans diced tomatoes (undrained)
1 large onion (chopped)
4 garlic cloves (pressed)
2 tablespoons olive oil (divided)
2 large carrots (chopped)
2 small celery ribs (chopped)
1 medium turnip (chopped)
2 cups green beans (cut in 1-inch pieces)
6 cups chicken broth (or vegetable broth)
1/4 head cabbage (chopped)
1/2 teaspoon thyme
salt and pepper
2 small russet potatoes (peeled and chopped)

Steps:

  • In a large soup pot, heat the one tablespoon of the olive oil over medium high heat.
  • Add the onion and cook till nearly translucent.
  • Now add the garlic. Don't let the garlic brown and saute another couple of minutes.
  • Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember--you're not cooking them-- just sauteing them for the wonderful flavor this quick step will infuse in your soup.
  • Add the thyme and salt and pepper while sauteing.
  • Now put the veggies in the crock pot, add the tomatoes and broth.
  • Cook on low 7-9 hours (depending on your crock pot) or high 4-6 hours.
  • Just before serving, gently mash some of the potato chunks against the side of the crock pot to thicken the soup, give it a stir and serve.
  • SERVING SUGGESTIONS: Grilled cheese sandwiches on whole grain bread and a spinach salad.
  • Quick Fixes for Variations on the Basic Veggie Soup: Now remember, don't do these to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc. so that you can do all the Quick Fixes.
  • Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it--how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.
  • Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.
  • Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.
  • Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, a handful of cooked brown rice, a sprinkling of nutmeg and some chopped parsley.

Nutrition Facts : Calories 97.8, Fat 3.2, SaturatedFat 0.6, Sodium 400.8, Carbohydrate 13.6, Fiber 3.1, Sugar 5, Protein 4.6

SLOW-COOKER VEGETABLE SOUP



Slow-Cooker Vegetable Soup image

What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese. - Heather Thurmeier, Pense, Saskatchewan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 13

1 pound beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3 cups water
1-1/2 cups frozen mixed vegetables

Steps:

  • In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6-8 hours. Add the mixed vegetables; cover and cook 2 hours longer or until meat and vegetables are tender.

Nutrition Facts : Calories 143 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 464mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges

LEFTOVER TURKEY SOUP (SLOW COOKER)



Leftover Turkey Soup (Slow Cooker) image

A hearty turkey noodle soup made from leftovers. If you are short on turkey meat, add more veggies!

Provided by Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 10h20m

Yield 8

Number Of Ingredients 12

2 quarts chicken broth
1 turkey carcass, skin and meat removed
1 onion, quartered
2 carrots, halved lengthwise
3 celery stalks, halved lengthwise
2 bay leaves
1 cup chopped carrots
⅓ cup chopped celery
¼ cup chopped onion
2 cups penne pasta
3 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
  • Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
  • Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
  • Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
  • Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

Nutrition Facts : Calories 1876.7 calories, Carbohydrate 54.5 g, Cholesterol 426.3 mg, Fat 140.8 g, Fiber 5 g, Protein 92.5 g, SaturatedFat 36.6 g, Sodium 1541.5 mg, Sugar 8.2 g

SLOW COOKER VEGETABLE SOUP



Slow Cooker Vegetable Soup image

This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.

Provided by susanmac

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 6h30m

Yield 8

Number Of Ingredients 16

6 cups vegetable broth
1 (16 ounce) package frozen mixed vegetables
1 (14.5 ounce) can diced tomatoes, undrained
2 potatoes, peeled and cubed
1 large onion, diced
½ cup barley
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 bay leaf
2 cups all-purpose flour
¼ cup vegetable shortening (such as Crisco®)
¼ cup vegetable broth, or more if needed

Steps:

  • Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
  • Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 57.2 g, Fat 7.8 g, Fiber 8 g, Protein 9.2 g, SaturatedFat 1.8 g, Sodium 617.6 mg, Sugar 5 g

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