Vegetable Turkey Soup

Growing your own vegetables is not only fun, it’s delicious. However, it can be labor intensive and it is important to plan ahead.

Varieties, Zones, Seeds, Location, Methods

Most vegetables need full sun to grow well, 6 hours or more each day. A convenient water source, like a garden hose hook-up or rain barrel is helpful too.

Garden vegetables and beans add color and flavor to this hearty comfort food. Prepare the ingredients in the morning or the night before, let them slow cook all day, and at dinnertime all that’s left to do is ladle the soup into bowls.

Calories: 224 Per Serving

Protein: 26g Per Serving

Fiber: 7g Per Serving

Servings: 6

Serving Size: 2 cups

Ingredients:

• 1 pound ground skinless turkey breast
• 3 large carrots, sliced crosswise into rounds
• 2 medium zucchini, halved lengthwise and sliced
• 1 small onion, chopped
• 1 28-ounce can no-salt-added tomato sauce
• 1 15.5-ounce can no-salt-added cannellini beans, rinsed and drained
• 2 medium garlic cloves, minced
• 1 tablespoon dried Italian seasoning, crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups fat-free, low-sodium chicken broth

Directions:

Put all the ingredients in a slow cooker, stirring to combine and breaking up the turkey.

Cook, covered, on low for 8 hours, or until the turkey is no longer pink.

Cooking Tip:

To make ahead and freeze, in a large bowl, stir together all the ingredients except the broth. Transfer to a one-gallon resealable plastic freezer container or bag. If using a bag, seal tightly. Place the container or bag flat in the freezer. To cook, thaw the container overnight in the refrigerator. Pour the soup into a slow cooker. Pour in the broth, stirring to combine. Cook as directed.

Source: militarynews.com