Slow Cooker Turkey and Cabbage Soup
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
18 oz. Ground Turkey
1 Tbsp. Olive Oil
1 Cup Onion, diced
2 Cloves Garlic, minced
1 Cup Carrots, diced
4 Cups Green Cabbage, chopped
1 Cup Celery, chopped
1 Cup Green Beans, chopped
1 (14 oz.) Can Diced Tomatoes
6 Cups Chicken or Vegetable Broth
2 Tbsp Tomato Paste
2 Bay Leaves
1 ½ tsp Italian Seasoning
Pepper to taste
1 Tbsp Parsley
1 Tbsp Basil
2 Cups Fresh Spinach, chopped
Directions
In a large skillet over medium heat, add the Ground Turkey, Garlic, Onions and Olive Oil. Cook until the Turkey is cooked through and Onions are soft. Add the mixture to the slow cooker.
Add the Carrots, Cabbage, Celery, Green Beans, Tomatoes, Broth, Tomato Paste, Bay Leaves, Italian Seasoning and Pepper to the slow cooker.
Cover and cook for 5 hours on high or 8 hours on low.
Once cooked, add the Parsley, Basil and Spinach and cook for 5 minutes, Remove Bay Leaves.
Separate into 6 equal servings and enjoy.