Slow Cooker Turkey Vegetable Soup Recipes
SLOW COOKER TURKEY VEGETABLE SOUP
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
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
SLOW COOKER TURKEY AND VEGETABLE SOUP
Delicious slow cooker vegetable soup with ground turkey and lentils. Very earthy and hearty. Serve alone or with homemade bread for a delicious fall meal.
Provided by Shanelle
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 5h35m
Yield 8
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
- Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
- Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 43.9 g, Cholesterol 41.9 mg, Fat 5 g, Fiber 11.3 g, Protein 21 g, SaturatedFat 1.2 g, Sodium 842 mg, Sugar 12.1 g
TURKEY VEGETABLE SOUP
This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
SLOW COOKER TURKEY AND VEGETABLES
This is an easy way to use an inexpensive cut of turkey. It is a nice filling meal when served over egg noodles. It is really a meal where you can add whatever veggies you like.
Provided by fozziesmom
Categories Fruits and Vegetables Vegetables Squash
Time 8h25m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.
Nutrition Facts : Calories 339 calories, Carbohydrate 34.3 g, Cholesterol 127.3 mg, Fat 6.2 g, Fiber 9.2 g, Protein 36.5 g, SaturatedFat 1.4 g, Sodium 888.4 mg, Sugar 7.3 g
CHUNKY TURKEY VEGETABLE SOUP
It's been 25 years since I cut this recipe out of a newspaper, and I've made it countless times since then. We like it so well that I always boil the leftover turkey bones and freeze the broth with turkey meat in quart containers, so it's available whenever I want to make soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the broth, lima beans, potato, carrot, celery and onion. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add turkey and pasta; cook until heated through. Stir in parsley.
Nutrition Facts : Calories 242 calories, Fat 3g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 284mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
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