Description
A warm and nourishing turkey vegetable soup made in the slow cooker, perfect for cozy days.
Ingredients
Scale
- ½ onion, diced
- 2 tablespoons butter
- 6 cups turkey broth or chicken broth
- 2 cups cooked chopped turkey or chicken
- 14.5 ounces canned diced tomatoes with juice
- 2 medium carrots, sliced
- 2 ribs celery, sliced
- ½ cup frozen corn kernels, thawed
- ½ cup frozen peas, thawed
- 1 small potato, peeled and cut into ½-inch cubes
- ½ teaspoon poultry seasoning
- ½ teaspoon dried basil
- 2 teaspoons chopped fresh parsley
Instructions
- In a medium skillet, melt the butter over medium heat. Add the diced onion and sauté until it softens, about 3 minutes.
- Transfer the cooked onions to the bottom of a 6-quart crock pot.
- Add all remaining ingredients except the parsley to the pot. Stir well to combine.
- Cover and cook on low for 7-8 hours, or until potatoes are tender and flavors meld.
- Stir in the fresh parsley just before serving.
Notes
Consider serving with fresh bread and a green salad for a complete meal. This soup also freezes well for easy future meals.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg