Ingredients
Scale
- 2 lbs Lean Ground Turkey (or lean ground beef)
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 2 bags (12 oz each) Frozen Mixed Vegetables (corn, peas, carrots, and green beans)
- 1 bag (10 oz) Frozen Chopped Onions
- 2 cartons (32 oz each) Low-Sodium Chicken or Vegetable Broth
- 1 jar (16 oz) Mild or Medium Salsa
- 1 packet (1 oz) Low-Sodium Taco Seasoning or Chili Seasoning
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
Instructions
- Step 1: Combine Ingredients – Open your slow cooker and place the raw ground turkey at the bottom. Break it up slightly with a wooden spoon. Pour in the frozen chopped onions, both bags of frozen mixed vegetables, and the rinsed black beans. Adding the frozen ingredients directly saves you the hassle of thawing or chopping fresh produce.
- Step 2: Season and Liquidize – Sprinkle the taco seasoning and garlic powder over the vegetable and meat layer. Pour the entire jar of salsa over the top, followed by both cartons of chicken broth. Do not worry about stirring excessively at this point; the flavors will meld as the temperature rises. Ensure the liquid completely covers the solid ingredients to prevent any drying during the long cook time.
- Step 3: Slow Cooking – Cover the crockpot with the lid. Set the temperature to “Low” and cook for 8 hours. If you are in a hurry, you can set it to “High” for 4 hours. About halfway through the cooking process, use a spoon to break up the ground turkey into smaller crumbles if it has clumped together. This ensures a consistent texture in every spoonful.
- Step 4: Final Seasoning and Portioning – Once the cook time is complete, stir the soup thoroughly. Taste the broth and add salt or pepper if needed. If you are meal prepping, allow the soup to cool slightly before transferring it into eight individual airtight containers. This recipe yields generous portions that stay fresh and delicious all week long.
- Cook Time: 8 hours 5 minutes