How To Make Slow Cooker Turkey Vegetable Soup
Make cold weeknights warmer with a bowl of this vegetable soup. It’s made with diced tomatoes, carrot, and celery, slow-cooked with turkey.
Preparation: 20 minutes
Cooking: 7 hours 5 minutes
Total: 7 hours 25 minutes
Serves:
Ingredients
- ½onion,diced
- 2tbspbutter
- 6cupsturkey broth,or chicken broth
- 2cupscooked turkey,or chicken
- 14.5ozcanned diced tomatoes,with juice
- 2medium carrots,sliced
- 2ribscelery,sliced
- ½cupfrozen corn,defrosted and drained
- ½cupfrozen peas,defrosted and drained
- 1small potato,peeled and cut into ½-inch cubes
- ½tsppoultry seasoning
- ½tspdried basil
- 2tspfresh parsley,chopped
Instructions
-
Cook onion in butter over medium heat for about 3 minutes until it starts to soften.
-
Place in the bottom of a 6-quart slow cooker.
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Add remaining ingredients (except parsley) and cook on Low for 7 to 8 hours or until potatoes are tender.
-
Stir in parsley and serve.
Nutrition
- Calories: 391.79kcal
- Fat: 13.41g
- Saturated Fat: 5.71g
- Trans Fat: 0.27g
- Monounsaturated Fat: 4.58g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 34.68g
- Fiber: 5.51g
- Sugar: 12.29g
- Protein: 33.18g
- Cholesterol: 96.77mg
- Sodium: 763.75mg
- Calcium: 91.33mg
- Potassium: 1163.51mg
- Iron: 3.07mg
- Vitamin A: 356.46µg
- Vitamin C: 30.57mg
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