Zucchini Soup

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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)

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