Divide turkey between two large resealable plastic bags. To each bag, add half the tomatoes, 1/2 cup farro, 1/2 cup onion, 1/2 cup carrots, 1/2 cup celery, 2 cloves garlic, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon crushed red pepper. Add 2-1/2 cups chicken broth to each bag. Seal bags and refrigerate overnight.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Just 20 minutes of prep time is all this recipe needs. The rest of the time is spent marinating and slow cooking the turkey soup.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. turkey breast tenderloins, cut into bite-size pieces | ||
| 1 (14.5-oz.) can Hy-Vee fire-roasted diced tomatoes with seasonings | ||
| 1 c. pearled farro, rinsed | ||
| 1 c. Hy-Vee Short Cuts chopped white onions | ||
| 1 c. carrots, sliced | ||
| 1 c. Hy-Vee Short Cuts sliced celery | ||
| 4 clove(s) garlic, minced | ||
| 1 tsp. Hy-Vee Italian seasoning | ||
| ½ tsp. Hy-Vee crushed red pepper | ||
| 5 c. Hy-Vee 33%-less-sodium chicken broth | ||
| 5 c. fresh kale leaves, stemmed and cut into bite-size pieces | ||
| 1 tsp. lemon zest | ||
| Fresh oregano, for garnish |
Things To Grab
- 2 large resealable plastic bags
- 5-to-6-quart slow cooker
Directions
Add both bags of turkey mixture to a 5-to-6-quart slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Turn slow cooker off and stir in kale leaves and lemon zest. Let stand for 10 minutes. Garnish each serving with oregano, if desired.
Nutrition facts
Servings
280 Calories per serving
1-2/3 cup
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 70mg
- Sodium: 760mg
- Total Carbohydrates: 33g
- Protein: 35g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 11%