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Zucchini & Vegetable Turkey Crumble Soup Recipe

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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.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $1.14 view details
  • 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

  1. 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.
  2. That simple and that delicious!

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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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