Description
A ground turkey and vegetable soup that has lots of flavor and fills you up but is low calorie! Perfect for a light dinner or for lunch.
Ingredients
Scale
- 2 tsp olive oil
- 1 small onion, diced
- 16 oz ground turkey
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp paprika
- Pinch of cayenne pepper
- 1/2 tsp rubbed sage
- 1/2 tsp dried rosemary
- 1/2 tsp ground thyme
- 5 cups chicken broth
- 1 bay leaf
- 4 cups shredded cabbage
- 1 large carrot, peeled and sliced
- 1 rib celery, sliced
- 1 (15 oz) can crushed tomatoes
- 2 cups fresh green beans, trimmed and cut in 1 inch pieces
- 1 small zucchini, shredded
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Add in the onion and turkey. Brown for about 5 minutes. Stir in the salt, garlic powder, paprika, cayenne, sage, rosemary and thyme.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the bay leaf, cabbage, carrot, celery, tomatoes and green beans.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the zucchini. Add salt to taste, if needed.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium heat. Add in the oil and swirl around. Add in the onion and turkey. Brown for about 5 minutes. Stir in the salt, garlic powder, paprika, cayenne, sage, rosemary and thyme. Transfer to slow cooker.
- Stir in the broth, bay leaf, cabbage, carrot, celery, tomatoes and green beans.
- Cover and cook on low for 4-6 hours.
- Stir in the zucchini. Add salt to taste, if needed.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker