Zucchini & Vegetable Turkey Crumble Soup Recipe
Using the last of my garden zucchini for this delicious, quick soup that satisfies the hearty and healthy appetite. I make this year round. Freezes well also.
Ingredients
- One pound (16 ounces) Lean Ground Turkey
- One medium zucchini
- 2 cups vegetable broth (low sodium)
- one small can tomato paste
- dash of oregano, parsley, garlic powder
- S & P to taste
- one celery stalk diced
- one carrot peeled and diced
- 1/2 onion (diced finely)
- Garnish with freshly grated cheese of your choice
- Serve with toasted bread slices, crackers or croutons and Enjoy!
Directions
- Saute turkey and crumble as it cooks (about 7 minutes) transfer to a stock pot, add all other ingredients, stir gently, cover with lid and simmer on low heat 20 minutes.
- That simple and that delicious!
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 351 | |
| Calories from Fat 158 | 45% |
| Total Fat 17.58g | 22% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 1368mg | 57% |
| Potassium 955mg | 27% |
| Total Carbs 14.04g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 8.31g | 6% |
| Protein 34.43g | 55% |
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