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Slow Cooker Turkey Vegetable Soup

A heartwarming and nourishing soup filled with lean turkey and vibrant vegetables, perfect for chilly nights or family dinners.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 225
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 lbs ground turkey (preferably lean) A great source of lean protein.
  • 1 large yellow onion, diced Adds aromatic flavor.
  • 3 pieces carrots, sliced into 1/4 inch rounds For natural sweetness.
  • 2 stalks celery, sliced Provides crunch and flavor.
  • 0.5 head cabbage, cut into 1 inch chunks Can be substituted with kale or spinach.
  • 14.5 oz diced tomatoes Canned, with juices for richness.
  • 1 tbsp tomato paste Deepens the tomato flavor.
  • 2.5 tsp garlic powder Or use fresh garlic for more intensity.
  • 1.5 tsp onion powder For added onion flavor.
  • 1.5 tsp salt Adjust based on preference.
  • 0.75 tsp black pepper Use ground fresh for best taste.
  • 0.5 tsp paprika Adds smoky flavor.
  • 1 piece bay leaf Remember to remove it later!
  • 32 oz chicken broth Low sodium preferred.

Method
 

Preparation
  1. Brown the turkey: Heat a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spoon. Cook until no longer pink, about 5 to 7 minutes.
  2. Add the diced onion and cook for another 2 to 3 minutes until the onion becomes translucent. Stir in the tomato paste and cook for 1 minute to caramelize it slightly. Transfer this mixture to your slow cooker.
  3. Prepare the vegetables: While your turkey is browning, slice the carrots into rounds, chop the celery, and cut the cabbage into chunks.
  4. Add all the prepared vegetables to the slow cooker along with the turkey mixture. Pour in the chicken broth and add the diced tomatoes with their juices.
Cooking
  1. Season the soup: Sprinkle in the garlic powder, onion powder, salt, black pepper, paprika, and bay leaf. Stir everything together to mix the seasoning evenly throughout the liquid.
  2. Cover and let the magic happen—cook on high for 4 hours or low for 6 to 7 hours, depending on your schedule.
  3. Finishing touches: Once the soup is done, remove the bay leaf and discard it. Give the soup a taste and adjust the salt and pepper if needed.
  4. Ladle the soup into bowls and serve hot.

Notes

Don’t rush the simmering process! Low and slow is key for maximum flavor development. Store in the refrigerator for up to 4 days or freeze for up to 3 months. If too salty, add extra chunks of cabbage or a splash of vinegar.