VEGETABLE TURKEY SOUP
Garden vegetables and beans add color and flavor to this hearty comfort food . Prepare the ingredients in the morning or the night before , let them slow-cook all day , and all that ’ s left to do at dinnertime is ladle the soup into bowls .
Servings : 6
Ingredients
• 1 pound ground skinless turkey breast
• 3 large carrots , sliced crosswise into rounds
• 2 medium zucchini , halved lengthwise and sliced
• 1 small onion , chopped
• 1 28-ounce can no-salt-added tomato sauce
• 1 15.5-ounce can no-salt-added cannellini beans , rinsed and drained
• 2 medium garlic cloves , minced
• 1 tablespoon dried Italian seasoning
• 1 / 2 teaspoon salt
• 1 / 2 teaspoon pepper
• 4 cups fat-free , low-sodium chicken broth
Directions Put all the ingredients in a slow cooker , stirring to combine and break up the turkey .
Cover and cook on low for 8 hours or until the turkey is no longer pink .
Nutrition Facts Calories : 224 Total Fat : 2g Saturated Fat : 0.5g Trans Fat : 0g Polyunsaturated Fat : 0.5g Monounsaturated Fat : 0g Cholesterol : 51mg Sodium : 314mg Total Carbohydrates : 27g Dietary Fiber : 7g Sugars : 11g
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