Zucchini Soup

Turkey Zucchini Soup Slow Cooker

Turkey Zucchini Soup Slow Cooker

Ingredients

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

Method

1. Thaw green beans by placing in strainer; run hot water over beans
2. In slow cooker, stir together beans, zucchini, turkey, tomato sauce, onion, Worcestershire sauce, savory, pepper, and water
3. Cover and cook on high for 2 to 3 hours
4. Blend about 1 cup (235 ml) hot soup liquid into cream cheese; return to cooker, stirring well
5. Heat through
6. Yield: 8 servings
7. Per serving: 238 g water; 106 calories (25% from fat, 49% from protein, 26% from carb)