Quick & Healthy Crockpot Turkey Vegetable Soup
For today’s Foodie Friday, I’ve got a perfect recipe for you because it’s sure getting chilly across the US!! Dallas is currently in the middle of an ice storm, and while I actually kind of enjoy the cold weather, I’m crossing my fingers that it doesn’t mess up my travel plans because I’m supposed to fly home tonight!
Anyway, back to the soup. I love soup all year round, but especially when the temperatures start dipping, there’s nothing more comforting than a big bowl of hearty and comforting soup. It’s filling, delicious, and an easy way to cram in nutrition-packed ingredients. If there’s something I love more than soup in general, it’s soup that is ridiculously easy to make, makes the house smell delicious, and freezes well so I have something healthy to defrost if I don’t have time to cook. This soup is all of those things!
You’ll see the recipe below, but it’s very adaptable. Honestly, I make this same “recipe” over and over again, using whatever veggies I happen to have on hand, and it works out just fine every time. So if you don’t have these exact ingredients, feel free to make substitutions! I often add kale, mushrooms (if Kevin isn’t eating it!), or green beans, and swap out the black beans for other types of beans. I mix in different spices if I’m feeling adventurous, or even toss in some quinoa, barley, or other whole grain! Let me know what substitutions you make!
Quick and Healthy Crockpot Turkey Vegetable Soup
Serves 5 (if you’re serving along with toppings and/ or a side; will serve fewer if this is the only thing you’re having!)
For a vegetarian version, double or triple the beans, and use vegetable broth instead of chicken broth.
- 10.5 ounces 99% lean ground turkey (use as much as you want; this is the amount I had left after removing a portion from the package to make Kevin a turkey burger!)
- 1 can diced tomatoes (14.5 ounces)
- 1/2 cup salsa
- 1/2 cup corn kernels (I used frozen)
- 1 zucchini, chopped
- 1/2 yellow squash, chopped (because that’s all I had left!)
- 2 large stalks of celery, diced
- 6-10 baby carrots, chopped (or 1 large carrot)
- 1 onion, diced
- 1 cup black beans, rinsed and drained
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1 tsp garlic powder
- 1 tsp cumin
- 2 cups low-sodium chicken broth
- 1 cup water
Take a deep breath, this is going to be hard ;).
- Spray a crockpot with olive oil or cooking spray.
- Chop all your vegetables.
- Add all ingredients (besides water and broth) to the crockpot.
- Pour water and broth on top of all ingredients, allowing the spices to get mixed into the dish.
- Give it a good stir.
- Set your crockpot for 7.5 hours on low … and forget it! I usually stir once throughout the cooking process, but you really don’t have to. You shouldn’t stir TOO much, because it allows a ton of heat to escape from the crockpot. (If you don’t have a crockpot, brown the turkey first in a frying pan, then add all ingredients to a large pot, bring to a boil, and simmer for 30 minutes or so – the longer the better!).
- Ladle into bowls and add toppings of choice (I chose nutritional yeast and avocado, but I imagine cheese, cilantro, Greek yogurt, sour cream, or tortilla chips would be great). Enjoy!
If made according to these instructions (for 5 servings pre-toppings), each serving will contain 174 calories, 3g fat, 21g carbs, and 17g protein.
P.S. – Have you entered my ENERGYbits giveaway from yesterday?
So tell me in the comments … What food to you crave when it gets cold? Do you have any recipes that you adapt every time, based on the ingredients you have on hand? (Feel free to link to your recipe if you choose!)