Crockpot Tomato Turkey Vegetable Soup

This is another one of my "freezer meals". It smelled heavenly while mixing it up, but I have no idea what it tastes like! If any of you try this before we break a batch out of the freezer, feel free to share your verdict with me!

Here's the finished soup! I browned the turkey and then mixed everything in a large bowl.

With everything but the turkey added.

Freezer ready!

Crockpot Tomato Turkey Vegetable Soup
Yields: About 6 servings?

Ingredients

• 1 lb. ground turkey
• 3 large carrots, peeled and sliced
• 1 lb. zucchini, diced (3-4 small zucchini or one large)
• 1 medium onion, diced
• 1 can (15 oz.) cannellini beans, drained and rinsed (can substitute Great Northern or white Navy beans)
• 1 28 oz. can tomato soup (can substitute 2 15 oz. cans)
• 1 Tbsp. olive oil
• 2 tsp. minced garlic (2 cloves or sub 1 tsp. garlic powder)
• 1 Tbsp. Italian seasoning
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 32 oz. carton chicken or beef broth (I used beef, it's what I had on hand)

Combine all ingredients in a Crockpot and cook on low for 8 hours, until carrots are soft.

If freezing or you're short on time, brown turkey before adding to the rest of the ingredients, and put Crockpot on high for 3-4 hours until carrots are cooked.