Prep Time:
20 Minutes
Cook Time:
8 Hours
Total Time:
8 Hours, 20 Minutes
Servings:
6
Serving Size:
2 Cups
Nutrition Information per serving:
- Calories: 224
- Total Fat: 1.9g
- Saturated Fat: .4g
- Polyunstaturated Fat: .4g
- Monounsaturated Fat: .2g
- Cholesterol: 51mg
- Sodium: 314mg
- Total Carbohydrate: 27g
- Dietary Fiber: 7g
- Sugars: 11g
- Protein: 26g
Ingredients
- 1 lb ground skinless turkey breast, broken up
- 3 large carrots (peeled, sliced)
- 3 medium zucchini (sliced)
- 1 small onion (chopped)
- 1 can no salt added tomato sauce
- 1 can no salt added cannellini beans (rinsed, drained)
- 2 medium garlic cloves (minced)
- 1 Tbsp dried Italian seasoning (crumbled)
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups fat-free, low-sodium chicken broth
Instructions
1. In a large bowl, stir together all the ingredients except the broth. Transfer the soup to a 1-gallon resealable plastic freezer bag. Place the bag flat in the freezer and freeze.
2. Thaw the bag overnight in the refrigerator. Pour the contents of the bag into a slow cooker. Pour in the broth, stirring to combine. Cook, covered, on low for 8 hours, or until the turkey is no longer pink.