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Freezer Crockpot Tomato Turkey and Veggie Soup Recipe

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This recipe for Freezer Crockpot Tomato Turkey and Veggie Soup is from Let's Eat Phillips' Style! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground turkey
28 oz can of tomato sauce
1 can cannelloni beans (15 oz), drained & rinsed
3 large carrots, peeled & sliced
1 lb zucchini, cut into bite-sized pieces (3-4 small zucchini)
1 small onion, diced
1 Tbsp EVOO
1 tsp minced garlic (2 cloves)
1 Tbsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
4 tsp chicken bullion granules
4 cups water (added on day of cooking)
Directions:
Directions:
Prep:
1. Label your freezer bag

2. Add all ingredients to the bag. Add the turkey last so it is the first ingredient into the crockpot.

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
Cook:
1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, add contents of freezer bag to crockpot with four cups of water and cook on "low" setting for 8 hours, or until carrots are soft.

3. Break apart ground turkey and serve.
Personal Notes:
Personal Notes:
Multiply the recipe and make several bags at once to stock your freezer.

 

 

 

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