Slow Cooker Turkey Vegetable Soup
User Reviews
5
Slow Cooker Turkey Vegetable Soup
Description
Slow Cooker Turkey Vegetable Soup combines diced onion sautéed in butter as a flavor foundation with a combination of turkey or chicken broth, cooked poultry, canned tomatoes, and assorted vegetables including carrots, celery, potato, corn, and peas. Seasoned with poultry seasoning and dried basil, the soup is cooked on low heat in a slow cooker for several hours until the potatoes become tender. Fresh parsley stirred in at the end provides a bright herbal finish. The textures range from soft, cooked vegetables to tender turkey bites in a seasoned broth. This approach allows gentle melding of flavors without overpowering the delicate turkey taste.
The soup suits lunch or light dinner occasions, delivering protein and vegetables in a straightforward, no-fuss preparation. Its leisurely cooking method makes it convenient for hands-off meal prep. The dish can be served alone as a warm, soothing plate or alongside bread for added substance.
Notes detail storage and reheating best practices: refrigerate in an airtight container for up to five days, reheat gently and refresh seasoning as needed. Freezing in flat zippered bags preserves texture and allows stacking to save space for up to two months. These practical tips ensure freshness and ease of later meals.
Ingredients
- ½ onion diced
- 2 tablespoons butter
- 6 cups turkey broth or chicken broth
- 2 cups turkey or chicken, cooked, chopped
- 14.5 ounces diced tomatoes with juice, canned
- 2 medium carrot sliced
- 2 ribs celery sliced
- ½ cup corn kernels thawed, frozen
- ½ cup peas thawed, frozen
- 1 small potato peeled and cut into ½-inch cubes
- ½ teaspoon poultry seasoning
- ½ teaspoon basil dried
- 2 teaspoons parsley chopped, fresh
Instructions
- Cook onion in butter over medium heat until it starts to soften, about 3 minutes.
- Place in the bottom of a 6qt slow cooker.
- Add remaining ingredients (except parsley) and cook on low 7-8 hours or until potatoes are tender.
- Stir in parsley and serve.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Reheat in the microwave for 1-2 minutes and adjust seasoning after warming.
- Freeze soup flat in zippered bags, label with date, and stack for space-saving storage up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213 | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 1582mg | 66% |
| Potassium | 861mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5647IU | 113% |
| Vitamin C | 46mg | 51% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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