Crockpot Turkey Vegetable Soup is a mouthwatering and delicious soup that's low calorie, healthy, clean eating and gluten free. This soup uses leftover turkey and turkey broth and lots of fresh vegetables and herbs. It's a fantastic comfort food recipe that's great on the taste buds but won't break the bank with calories.
1 very large kettle with lid large enough to cook off a turkey carcass
1 soup ladle
Ingredients
4cupsturkeycooked
6cupsturkey broth
2ribscelerysliced diagonally
1leekgreen top removed, washed thoroughly and sliced
1largeonionchopped
3clovesgarlicminced
1orange bell pepperchopped (or yellow)
1red bell pepperchopped
2cupsred potatoeswashed, unpeeled, cubed
16oz. bagmixed vegetablesfrozen and thawed
1mediumzucchini squashsliced in 1/2" pieces (or two small)
1mediumyellow squashsliced
1/4cupfresh parsleyminced (or more, if desired)
1tbsp.fresh rosemaryminced (or more, if desired)
1tsp.fresh thymeminced (or more, if desired)
1tbsp.fresh oreganominced (or more, if desired)
2tbsp.fresh sageminced (or more, if desired)
1tsp.dried marjoram(You can use fresh if you have it)
2bay leaves
2tsp.sea salt
3/4tsp.ground black pepper
1tbsp.fresh parsleyminced, for garnish if desired
1tsp.snipped, fresh chivesfor garnish, if desired
1tsp.fresh thymeminced, for garnish, if desired
Instructions
Cook off a turkey carcass and reserve the turkey broth.
Cut turkey in bite-sized pieces.
Place broth and turkey in crockpot on low heat.
Add celery, leeks, garlic, onions, bell peppers, potatoes, squash, seasonings and bay leaves.
Cover with lid.
Cook about 2 hours on high.
Add mixed vegetables and cook an additional 1-2 hours or until veggies are tender.
Remove bay leaves.
Ladle soup into bowls.
Top with fresh parsley, thyme or snipped chives for garnish.
Notes
NOTE: Preparation time does not include time required to cook off a turkey carcass.NOTE: You can also use canned turkey or chicken broth and leftover turkey meat without cooking down the carcass, if desired.