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Vegetable and Turkey Soup
- 1 lb skinless turkey breast, chopped
- 3 large carrots
- 3 large zucchinis
- 1 small onion
- 1 28-ounce can tomato sauce
- 1 15-ounce can low-sodium cannellini beans, drained and rinsed
- 2 garlic cloves, minced
- 1 tbsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 4 cups fat-free low-sodium chicken broth
Veggies are always good for you, and turkey is one of the best proteins out there which is rich in flavor and – more importantly – low in fat. This is perhaps one of the easiest meals to make, but it takes the most time to prepare. If you have a slow cooker, just set it up and forget about it. Dump the ingredients into the slow cooker, making sure everything is covered in the broth (add water if needed). Cook the mixture, covered, for 8 hours on low or until the turkey meat is fully cooked. This recipe makes 6 servings.
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