Turkey Zucchini Soup

Turkey Zucchini Soup is a simple and flavorful soup that makes excellent use of leftover turkey. With the addition of zucchini, green beans, and a touch of creaminess from fat-free cream cheese, this soup is both delicious and nutritious. It’s an easy way to enjoy a hearty and satisfying meal while using up leftovers from a holiday feast or any other turkey-based meal.

INGREDIENTS:

• 8 ounces (225 g) frozen green beans
• 2 cups (240 g) thinly sliced zucchini
• 2 cups (280 g) chopped cooked turkey
• 1 cup (245 g) no-salt-added tomato sauce
• ½ cup (80 g) finely chopped onion
• 1 teaspoon Worcestershire sauce
• ½ teaspoon ground savory
• ¼ teaspoon black pepper
• 4 cups (950 ml) water
• 3 ounces (85 g) fat-free cream cheese, softened

PREPARATIONS:

1. Thaw the frozen green beans by placing them in a strainer and running hot water over them.
2. In a slow cooker, stir together the thawed green beans, sliced zucchini, chopped turkey, tomato sauce, finely chopped onion, Worcestershire sauce, ground savory, black pepper, and water.
3. Cover and cook on high for 2 to 3 hours.
4. Blend about 1 cup (235 ml) of the hot soup liquid into the softened fat-free cream cheese until smooth.
5. Return the cream cheese mixture to the slow cooker, stirring well.
6. Heat the soup through.

YIELD: 8 servings

TIPS:

• Serve the Turkey Zucchini Soup with a sprinkle of fresh herbs such as parsley or basil for added freshness and flavor.

NUTRITIONAL INFORMATION PER SERVING:

• 238 g water
• 106 calories (25% from fat, 49% from protein, 26% from carbs)
• 13 g protein
• 3 g total fat
• 2 g saturated fat
• 1 g monounsaturated fat
• 0 g polyunsaturated fat
• 7 g carbs
• 2 g fiber
• 3 g sugar
• 123 mg phosphorus
• 44 mg calcium
• 2 mg iron
• 73 mg sodium
• 377 mg potassium
• 429 IU vitamin A
• 19 mg ATE vitamin E
• 15 mg vitamin C
• 40 mg cholesterol

Turkey Zucchini Soup is a fantastic way to repurpose leftover turkey into a delicious and wholesome meal. This soup combines the flavors of tender turkey, zucchini, green beans, and a touch of creaminess from fat-free cream cheese. The result is a satisfying and flavorful soup that’s perfect for any time of the year.

Preparing this soup is a breeze with the help of a slow cooker. Simply combine the thawed green beans, sliced zucchini, chopped turkey, tomato sauce, chopped onion, Worcestershire sauce, ground savory, black pepper, and water in the slow cooker. Let it cook on high for a couple of hours to allow the flavors to meld together.

To add a creamy and velvety texture to the soup, blend some of the hot liquid with softened fat-free cream cheese. This step adds a subtle richness and thickness to the soup, enhancing its overall taste and texture. Once blended, the cream cheese mixture is stirred back into the slow cooker and heated through.

With each comforting bowl of Turkey Zucchini Soup, you’ll enjoy a balanced combination of protein, vegetables, and savory flavors. The soup is relatively low in calories and fat while providing a good amount of protein to keep you satisfied. It’s also a great source of essential nutrients like phosphorus, calcium, vitamin A, vitamin E, and vitamin C.

To enhance the presentation and flavor of the soup, consider garnishing it with a sprinkle of fresh herbs such as parsley or basil. This adds a pop of color and freshness to the dish, elevating its visual appeal and adding a touch of herbal fragrance.

Whether you’re looking to use up leftover turkey or simply want a comforting and nutritious soup, Turkey Zucchini Soup is a winner. It’s a versatile recipe that can be enjoyed as a light lunch or a satisfying dinner. Make a big batch and freeze individual portions for quick and convenient meals throughout the week.

So, the next time you find yourself with leftover turkey, give this recipe a try. The combination of tender turkey, zucchini, and green beans in a flavorful tomato-based broth with a hint of creaminess will warm your heart and satisfy your taste buds.