Healthy and Hearty: Crockpot Turkey Vegetable Soup for a Cozy Meal

Looking for a hearty, nutritious, and easy-to-make meal? This Crockpot Turkey Vegetable Soup is the perfect recipe to warm you up on a chilly day.

Packed with lean turkey, colorful vegetables, and flavorful herbs, this stew is a comforting and wholesome dish that’s perfect for busy weeknights or meal prep.

The best part? The slow cooker does all the work, allowing the flavors to meld together for a delicious, hands-off meal.

Whether you have leftover turkey from the holidays or just want to enjoy a healthy, satisfying stew, this recipe will become a favorite in your meal rotation.

Ingredients:

• 1 lb ground turkey (or cubed turkey breast)
• 3 carrots, peeled and sliced
• 3 potatoes, diced
• 2 celery stalks, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium chicken or turkey broth
• 1 cup frozen peas or green beans
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Turkey: If using ground turkey, brown it in a skillet over medium heat, breaking it up as it cooks. If using cubed turkey breast, skip this step. Drain any excess fat and set aside.
2. Add Ingredients to the Crockpot: Place the browned ground turkey (or cubed turkey), carrots, potatoes, celery, onion, garlic, and diced tomatoes into the crockpot.
3. Season and Add Broth: Sprinkle the thyme, rosemary, paprika, salt, and pepper over the ingredients. Pour in the broth and stir to combine. Add the bay leaf.
4. Cook: Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
5. Add Frozen Vegetables: About 30 minutes before serving, stir in the frozen peas or green beans. Continue cooking until heated through.
6. Serve: Once the stew is ready, remove the bay leaf, garnish with fresh parsley if desired, and serve hot.

Notes:

• This recipe serves 6-8 people, making it perfect for family meals, leftovers, or meal prep.
• You can substitute ground turkey with leftover roast turkey or turkey breast for a heartier version.
• Feel free to customize the vegetables based on what you have on hand—zucchini, bell peppers, or butternut squash work great too.

Yield: 8

Healthy and Hearty: Crockpot Turkey Vegetable Soup for a Cozy Meal

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Looking for a hearty, nutritious, and easy-to-make meal? This Crockpot Turkey Vegetable Soup is the perfect recipe to warm you up on a chilly day.

Packed with lean turkey, colorful vegetables, and flavorful herbs, this stew is a comforting and wholesome dish that’s perfect for busy weeknights or meal prep.

The best part? The slow cooker does all the work, allowing the flavors to meld together for a delicious, hands-off meal.

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

• 1 lb ground turkey (or cubed turkey breast)
• 3 carrots, peeled and sliced
• 3 potatoes, diced
• 2 celery stalks, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium chicken or turkey broth
• 1 cup frozen peas or green beans
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the Turkey: If using ground turkey, brown it in a skillet over medium heat, breaking it up as it cooks. If using cubed turkey breast, skip this step. Drain any excess fat and set aside.
2. Add Ingredients to the Crockpot: Place the browned ground turkey (or cubed turkey), carrots, potatoes, celery, onion, garlic, and diced tomatoes into the crockpot.
3. Season and Add Broth: Sprinkle the thyme, rosemary, paprika, salt, and pepper over the ingredients. Pour in the broth and stir to combine. Add the bay leaf.
4. Cook: Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
5. Add Frozen Vegetables: About 30 minutes before serving, stir in the frozen peas or green beans. Continue cooking until heated through.
6. Serve: Once the stew is ready, remove the bay leaf, garnish with fresh parsley if desired, and serve hot.

Notes

This recipe serves 6-8 people, making it perfect for family meals, leftovers, or meal prep.

You can substitute ground turkey with leftover roast turkey or turkey breast for a heartier version.

Feel free to customize the vegetables based on what you have on hand—zucchini, bell peppers, or butternut squash work great too.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 293Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 79mgSodium: 554mgCarbohydrates: 24gFiber: 4gSugar: 5gProtein: 27g

Wrapping Up Crockpot Turkey Vegetable Stew

This Crockpot Turkey Vegetable Stew is a hearty, flavorful, and nutritious meal that’s perfect for colder days or when you need a simple, comforting dish.

With lean turkey, fresh vegetables, and savory herbs, this stew serves 6-8 people and is ideal for busy weeknights or meal prepping for the week.

The slow cooker makes it easy to prepare while the flavors develop into a satisfying and wholesome meal.

Whether you’re using leftover turkey or starting from scratch, this stew is sure to become a family favorite that’s both healthy and delicious!