Easy Turkey Veggie Slow Cooker Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 stalk celery, diced1/4 cup diced onion, fresh or frozen2 tbsp. garlic, minced2 carrots (or about 8 baby carrots), peeled and sliced1/2 tsp. black pepper2 cups chicken broth (fat-free)1 tsp. salt10 oz. turkey (cooked and pulled or canned, such as Bristol)3 lasagna noodles, uncooked, broken into pieces1/4 cup mushrooms (canned and drained or fresh and sliced)1/2 cup broccoli, chopped (about 5 florettes)1/4 cup creamed corn1/4 cup black-eyed peas (or comparable beans), frozen1 tsp. parsley, dried1/2 tsp. oregano, dried1 tsp. chicken boullion powder1 tbsp. mild taco sauce2-3 cups water
1. Throw everything into your slow cooker and stir well. Make sure you use enough water to just cover the ingredients.
2. Cook on low from 6 to 8 hours, till fresh vegetables (carrots, cauliflower, and celery) are at the tenderness you prefer.
Serving Size: Makes 4 servings of soup.
Number of Servings: 4
Recipe submitted by SparkPeople user AUTIEJ.
2. Cook on low from 6 to 8 hours, till fresh vegetables (carrots, cauliflower, and celery) are at the tenderness you prefer.
Serving Size: Makes 4 servings of soup.
Number of Servings: 4
Recipe submitted by SparkPeople user AUTIEJ.
Nutritional Info Amount Per Serving
- Calories: 193.5
- Total Fat: 4.9 g
- Cholesterol: 43.8 mg
- Sodium: 2,026.5 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 2.9 g
- Protein: 27.3 g
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