easy vegetable chicken soup

Name: easy vegetable chicken soup Recipe
Prep time: 30 min
Cook time: 640 min
Total time: 670 min
Yield: 10
Ingredients: 4 cup Swanson's unsalted chicken broth (by ANNA2ANNA); 3 serving russet potato flesh & skin raw: large (by KD8R2006); 3 serving Celery (1 Stalk) (by MITCHWEBSTER); 1 serving 10 baby carrots raw; 1.75 cup Del Monte Diced Tomatoes No Salt Added; 5 serving everyday essential tomato soup (by GSABASS); 3 tsp Morton salt subsitute (by MONKEYMAN7); 0.5 tsp Chili powder; 1 serving 1/2 tsp. Cumin Powder (by ANEWAY); 2 cup Birds Eye Frozen Normandy Blend Frozen Vegetables; 20 oz Turkey Ground turkey 93% lean

Minutes to Prepare: 30
Minutes to Cook: 640

Number of Servings: 10

Ingredients

4 cup Swanson's unsalted chicken broth (by ANNA2ANNA) 3 serving russet potato, flesh & skin, raw: large (by KD8R2006) 3 serving Celery (1 Stalk) (by MITCHWEBSTER) 1 serving 10 baby carrots raw 1.75 cup Del Monte Diced Tomatoes, No Salt Added 5 serving everyday essential tomato soup (by GSABASS) 3 tsp Morton salt subsitute (by MONKEYMAN7) 0.5 tsp Chili powder 1 serving 1/2 tsp. Cumin Powder (by ANEWAY) 2 cup Birds Eye Frozen Normandy Blend Frozen Vegetables 20 oz Turkey, Ground turkey, 93% lean

Directions

Dice fresh vegetables. Cook ground turkey and drain. Add everything to the crock pot (slow cooker) but the frozen vegetables as they take the least time to cook. Cook for 3 hours on high then add frozen vegetables. Cook for 3 hours on high or 5 hours on low.

Serving Size: 10-1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user RAVENSWORD2001.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 330.2
Total Fat: 4.7 g
Cholesterol: 40.0 mg
Sodium: 699.3 mg
Total Carbs: 11.1 g
Dietary Fiber: 1.6 g
Protein: 15.6 g

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