As much as I keep trying to pretend that it’s already Spring (or Summer!) it’s just not. The good thing about cool temps is my need, desire, and craving for steamy, delicious soups! I think we have soup at least once a week. This is a throw-what-you-have-in-the-fridge kind of soup. You can sub in practically any veggies and change the meat up. You can even make this your Meatless Monday meal. Just add more veggies and you’re golden!
CrockPot Turkey Soup
1 lb lean ground turkey
1/2 tablespoon diced garlic
1 teaspoon olive oil
1/2 large onion, diced
1 can low sodium black beans
16-24 ounces low sodium organic chicken stock
Approximately 2 cups water
2 bell peppers, diced
1/2 – 3/4 cup of diced carrots
1 1/2 cups of greens (baby kale, spinach)
1/2 teaspoon ground pepper
1/2 teaspoon of salt
1/2 teaspoon ground coriander or cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
Make Some Soup!
1. In a large skillet add olive oil and diced onion and garlic. Sauté for about 2 minutes and add in ground turkey. Cook turkey until lightly browned. Be sure to not over cook.
2. While turkey is sautéing dice carrots and peppers. Set aside.
3. Drain and rinse black beans and set aside.
I usually get everything ready to go and then dump it all at once into the crockpot which is set on low.
4. Once the turkey is browned, your beans are drained and the veggies are chopped simply throw everything into the crockpot.
5. You get bonus points if you have the patience to let your best sous chef help! Give the soup a good stir, to make sure that everything is incorporated evenly and give it a little taste. Set the crockpot on low for about 6-8 hours or on high for 4 hours.
I serve this with a dollop of greek yogurt and a quesadilla on the side!! It’s a real crowd pleaser!