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Crockpot Turkey Vegetable Soup | Can't Stay Out of the Kitchen | healthy, delicious, low calorie, clean eating way to enjoy leftover #turkey! Great comfort food. #glutenfree

Crockpot Turkey Vegetable Soup

Teresa Ambra
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.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 12
Calories 124 kcal

Equipment

  • 1 large crockpot
  • 1 sharp knife to cut vegetables
  • measuring spoons
  • measuring cups
  • 1 very large kettle with lid large enough to cook off a turkey carcass
  • 1 soup ladle

Ingredients
  

  • 4 cups turkey cooked
  • 6 cups turkey broth
  • 2 ribs celery sliced diagonally
  • 1 leek green top removed, washed thoroughly and sliced
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 orange bell pepper chopped (or yellow)
  • 1 red bell pepper chopped
  • 2 cups red potatoes washed, unpeeled, cubed
  • 16 oz. bag mixed vegetables frozen and thawed
  • 1 medium zucchini squash sliced in 1/2" pieces (or two small)
  • 1 medium yellow squash sliced
  • 1/4 cup fresh parsley minced (or more, if desired)
  • 1 tbsp. fresh rosemary minced (or more, if desired)
  • 1 tsp. fresh thyme minced (or more, if desired)
  • 1 tbsp. fresh oregano minced (or more, if desired)
  • 2 tbsp. fresh sage minced (or more, if desired)
  • 1 tsp. dried marjoram (You can use fresh if you have it)
  • 2 bay leaves
  • 2 tsp. sea salt
  • 3/4 tsp. ground black pepper
  • 1 tbsp. fresh parsley minced, for garnish if desired
  • 1 tsp. snipped, fresh chives for garnish, if desired
  • 1 tsp. fresh thyme minced, 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.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 124kcalCarbohydrates: 15gProtein: 14gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 34mgSodium: 842mgPotassium: 506mgFiber: 4gSugar: 3gVitamin A: 3136IUVitamin C: 44mgCalcium: 85mgIron: 3mg
Keyword carrots, corn, crockpot, gluten free, green beans, main dish, peas, potatoes, Slow Cooker, soup, turkey, vegetable
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